Make This: Salmon Burgers With Mango Salsa

Make This: Salmon Burgers With Mango Salsa

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.

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Divide arugula among serving plates and top with salmon burgers and salsa.