Chickpea Salmon Burgers

Howdy, friends! It’s been awhile! How’s everyone? I truly hope this finds you all safe and well and still cooking! These chickpea salmon burgers are a take on my Ma’s “salmon patties” that I grew up with and LOVED, and I think she would approve of this version that launches them straight into the heart (or heat?!) of summer.

They’re made with simple pantry ingredients like canned salmon, chickpeas, an egg, a few seasonings, and her secret ingredient: crushed saltine crackers. The saltines give these burgers an irresistible taste and signature texture that can’t be replicated with other binders. But these days, to add a bit of fiber, I use a mixture of saltines and quick oats: enough saltines to give that unique taste & texture while the oats do their thing unobtrusively in the background. I’ve also updated my Ma’s original recipe (which I think was JUST canned salmon, egg, & saltines) to add chickpeas & chopped vegetables. Back when I was a kid, I’m sure I enjoyed Ma’s simple version much more (one less vegetable to worry about!) but now that I’m an adult, I appreciate the colour, flavour, & nutrition that these extra ingredients add.

But one thing we can all appreciate about this recipe is that it’s made in one bowl, in about 10 minutes, and cooks quickly on the stove or even on the grill. So you won’t have to heat up your kitchen… and that is a blessing during these dog days of summer!

Bite mark courtesy of Theda ūüôā

These burgers are perfect for a light summer cookout when you don’t want beef, or for the pescatarian in your family. They can also be made gluten-free by using your favourite GF crackers (saltine variety is ideal) and buns. Change the seasonings if you like… serve them as lettuce wraps… add avocado! Whatever makes you smile! And that is so important these days. Stay safe and well, friends!

Chickpea Salmon Burgers

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 6 burgers

Serving Size: 1 burger

Chickpea Salmon Burgers

Ingredients

  • 1 can (14 oz) chickpeas, drained
  • 1 can (14 oz) pink or red salmon, drained
  • 1 egg, slightly beaten
  • ¬ľ cup each red bell pepper and cilantro, chopped
  • 2 T. red onion, minced
  • juice of ¬Ĺ lemon (about 2 T.)
  • 1 T. tahini
  • ¬Ĺ t. dried dill (optional)
  • ¬ľ t. black pepper
  • ¬ľ t. salt
  • 10 saltine crackers, crushed (sub GF crackers as necessary)
  • ¬ľ cup quick oats (use GF as necessary)
  • ~4 T. neutral vegetable oil, for cooking
  • 6 hamburger buns, toasted (use GF as necessary, or wrap in lettuce for a GF/lower-carb option)
  • lettuce, tomato, ketchup, pickle, onion as desired

Instructions

  • In a large mixing bowl, place the chickpeas and mash with a potato masher until a chunky paste forms. You still want some texture but most of the chickpeas should be broken up. Add the salmon and break up with a fork. Next add the beaten egg and stir to combine.
  • Add the next 8 ingredients (bell pepper through salt) and mix well. Stir in the crushed crackers and quick oats. At this point your mixture should hold together when pressed between your fingers; if too wet, add 1-2 T. more cracker crumbs or oats, if too dry & crumbly, add ¬Ĺ a beaten egg.
  • Form into 6 patties and chill for 30 minutes if you have time. (It just helps them hold together better when cooking.)
  • To cook, heat oil in a large skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side, or until heated through and golden brown. Drain briefly on paper towels.
  • Serve warm on toasted buns with desired condiments. Makes 6 burgers.
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Spaghetti & Turkey Meatballs

Hi friends! Springtime in the mountains can sometimes look and feel a lot like winter! We got about 10 inches of snow yesterday and it is too beautiful for words… so I’ll show you a picture instead!

We played outside for over an hour, sledding and rolling in the snow, and when we came back inside, we were hungry!

These turkey meatballs & spaghetti (well, fettuccine because that’s what I had) really hit the spot, hearty and filling, but not too heavy.

I used 99% lean ground turkey (Manila friends, you can use the turkey breast from Santi’s if they’re open; if not, I think finely chopped chicken breast will work just fine.) To give them flavour and a bit of heat, I saut√©ed some onion, mushrooms, & garlic in a little olive oil, and added Italian seasoning and crushed red pepper. Breadcrumbs hold them together and give texture; if you’re out, dry oatmeal also works.

They came together really quickly- just mix together the sautéed veggies, seasonings, and breadcrumbs, and form into meatballs. You can either cook them right away or put them in an airtight container and keep them in the refrigerator for up to a day or freeze for up to a month.

When ready to cook, just heat a little olive oil in a skillet and brown on all sides. It takes about 10-12 minutes over medium-high heat to cook them all the way through. Then add your sauce (I just used bottled sauce, Barilla I think, but just use whatever you like) and heat it through.

I always think of spaghetti & meatballs as being time-consuming, but this wasn’t at all. I think I had dinner on the table within 30 minutes of starting. Pretty good for a school night!

Take care, friends!

Spaghetti & Turkey Meatballs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Main Dish

Italian

Yield: 6-8 servings

Spaghetti & Turkey Meatballs

Ingredients

  • 4 tsp olive oil, divided
  • ¬Ĺ onion, chopped fine
  • 3-4 brown mushrooms, chopped fine
  • 2 cloves garlic, crushed
  • ¬Ĺ T. Worcestershire sauce
  • 1 lb ground turkey (99% lean)
  • ¬ľ t. each: Italian seasoning, crushed red pepper, black pepper
  • ¬Ĺ t. salt
  • 2 T. ketchup
  • ¬Ĺ T. Dijon mustard
  • 1 T. nutritional yeast (or parmesan cheese)
  • ¬Ĺ cup breadcrumbs
  • To serve:
  • 1 jar of your favourite pasta sauce
  • 1 lb spaghetti, cooked al dente

Instructions

  • In a medium skillet, heat 2 tsp olive oil over medium-high heat. Add onion and mushroom and saute for about 5 min or until veggies are soft. Add garlic & Worcestershire sauce and cook one more minute. Remove from heat.
  • In a large mixing bowl, combine sauted vegetables, ground turkey, seasonings, ketchup, mustard, nutritional yeast, and breadcrumbs. Mix well.
  • Shape into 16 equal-sized balls. You can either cook them immediately or cover and refrigerate for up to a day (or freeze for up to a month.)
  • To cook, heat 2 tsp olive oil in a large skillet over medium-high heat. Cook the meatballs for about 10-12 minutes, browning on all sides and ensuring they are cooked through. Add pasta sauce and heat thoroughly. Serve over pasta.
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Looks a bit like steak, hey??

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