Greek Salmon Tzatziki Burgers
with Lemon-Pepper Potatoes
Tags:
Family Friendly
Allergens:
Salmon
•Soy
•Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time
Cooking Time
DifficultyMedium
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
6 tbsp
Yogurt Sauce
(Contains Milk)
28 g
Spring Mix
1 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
2 unit(s)
Russet Potato
Nutrition Values
Calories720 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate83 g
Sugar6 g
Dietary Fiber6 g
Protein40 g
Cholesterol95 mg
Sodium810 mg
Trans Fat0 g
Potassium1650 mg
Calcium250 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
2
- Pat salmon dry with paper towels, then place on a cutting board, skin-side down.
- Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin.
- Cut salmon into 1/8-inch cubes.
- Add salmon, panko, feta, mayo and remaining Lemon-Pepper Seasoning to a large bowl.
- Season with 1/2 tsp salt (dbl for 4 ppl), then stir to combine.
- Using your hands, firmly press together and shape salmon mixture into 4 equal-sized, 1/2-inch-thick patties (8 patties for 4 ppl).
3
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil, then patties.
- Cook, flipping once, until patties are cooked through, 2-3 min per side.** ( NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
4
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
5
- Thinly slice tomatoes.
- Spread half the tzatziki over buns.
- Stack patties on bottom buns.
- Top with tomato slices and spring mix.
- Close with top buns.
6
- Divide salmon burgers and roasted potato wedges between plates.
- Serve remaining tzatziki on the side for dipping.