Salmon Eggplant Burgers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.5
  • Total Fat: 6.2 g
  • Cholesterol: 50.9 mg
  • Sodium: 118.0 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.5 g

View full nutritional breakdown of Salmon Eggplant Burgers calories by ingredient


Makes 8 medium/small burgers. I eat at least 2 at a time. Makes 8 medium/small burgers. I eat at least 2 at a time.
Number of Servings: 8


    7 oz Salmon, canned, Kirkland brand
    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    1 cup, chopped Kale
    1 medium (4-1/8" long) Scallions, raw
    2 large Egg, fresh, whole, raw
    2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    2 tbsp Onions, dehydrated flakes
    1 dash Salt
    1 dash Pepper, black
    1 tsp Garlic powder


Makes 8 small burgers. Serving size 2-3 burgers.


1. Slice and roast eggplant (drizzle with olive oil, salt and garlic powder; Broiling is easiest, just watch to make sure it doesnt burn. Broil one side, flip over and broil the other side.
2. Puree eggplant in food processor, or mash with fork in bowl. Add shredded kale.
3. Add salmon (or tuna), fork to break up pieces before mixing with eggplant.
4. Mix in scallions, dried onions, almond flour, eggs, salt pepper and garlic powder.
5. Form into patties or desired size.
6. Heat skillet over medium heat, add oil (i used avocado oil)
7. Sear each side until brown.
8. Lastly, bake in oven at 350F for 10 minutes.
Refrigerate or freeze .

Serving Size: 8

TAGS:  Fish |