The trusty countertop appliance known as the blender might be a champ at whizzing together your postworkout recovery shakes, but if you use it for little more than blitzing protein powder with frozen berries, you’re seriously selling this gizmo short.
A blender can be a multitasking kitchen workhorse if there ever was one. From pancakes to burgers to waistline-friendly desserts, those blades are ready to help you whip up ultra-fast healthy and delicious around-the-clock meals that go way beyond frosty drinks. To bring you up to speed on the versatility of your blender, start by mixing up these recipes, which prove that it’s a fit girl’s BFF.
Makes: 4 servings
Serving size: 1 burger
Total time: 25 minutes
Hands-on time: 20 minutes
Using a blender to whip up these burgers and salsa saves you a bunch of chopping time. And swapping out the beef for salmon helps you net a boatload of mega-healthy omega-3 fats — the superhero fats shown to help those who train hard reduce the severity of post-exercise muscle pain.
Mango breathes new life into salsa and infuses this dish with plenty of vitamin C. Needed for the production of carnitine, a compound involved in fat burning during exercise, vitamin C plays an important role in melting the chub.
- 1¼ lb skinless center-cut wild salmon, chopped into 1-inch chunks
- 1 large egg
- ½ cup panko breadcrumbs
- 6 large basil leaves
- 2 tsp Dijon mustard
- 1 tsp lime zest
- ¼ tsp salt
- ¼ black pepper
- 1 mango, peeled and quartered
- 1 red bell pepper, quartered
- 2 green onions, cut into 1-inch chunks
- 1 jalapeño, seeded and sliced
- 1/3 cup cilantro
- juice of ½ lime
- ¼ cup coconut flakes
- 1 tbsp grapeseed oil or canola oil
- 4 cups arugula
- Place salmon, egg, breadcrumbs, basil, mustard, lime zest, salt and black pepper in blender container and pulse several times until you have a chunky mixture. Form into four patties.
- Wash blender container and place mango, red peppers, green onions, jalapeños, cilantro, lime juice and couple pinches of salt in container. Pulse several times until you have a chunky mixture. Do not puree. Stir in coconut flakes.
- Heat oil in skillet over medium-high heat. Place salmon burgers in heated skillet and cook about three minutes on each side, or until crispy on the outside but just barely cooked through in the middle.
- Divide arugula among serving plates and top with salmon burgers and salsa.