Hi friends! Who else is dealing with the hustle and bustle of the busy school season? I know it's not just me. With life in full swing, my husband and I are always trying to figure out ways to put hot wholesome meals on the table during the week with minimal effort. Enter . . . our seafood burgers.

These burgers are so incredibly versatile, they're easy to make and they freeze beautifully. Bigger bonus, they are complete protein with little cost . . . a mother's dream come true. I think you all know by now that I'm becoming the queen of throwing everything into a bowl for ease of preparation. Have a mentioned how much I hate doing dishes? Well, not that I hate dishes, I just hate dishes on busy week nights . . .

Back to the burgers. We've made these quite a few ways and they are well received by all. We like making them smaller to serve as an appetizer or on a salad and we also like to them larger so we can serve them on a bun. This version is the larger with a delicious warm wilted spinach topping that adds a really lovely tangy sweet flavor to the subtle flavors of the burger.
Yum! My favorite side is kabocha, but oven roasted potatoes or sweet potato fries would be equally as good.
If you need a quick meal that you can prep on the weekend and store in the freezer for easy preparation, you should definitely give these Seafood Burgers a try. Also, this recipe doubles beautifully so you can have extra on hand. I hope you love them as much as my crew does!
Seafood Burger
Makes 15 small or 7 large
- 2 (5 oz) cans White Albacore Tuna
- 2 (6 oz) cans Skinless Boneless Salmon
- 4 Eggs
- 1 cup Sliced Scallions
- cup Garbanzo Bean Flour
- tsp Salt
- tsp Ground Garlic
- tsp Crushed Red Pepper
- tsp Ground Ginger
Preheat oven to 375F. Combine all ingredients in a large bowl. Mix just until combined. Preheat a large nonstick skillet on medium heat. Lightly oil the pan.
If making small croquettes, use a cup, shape into a ball and flatten slightly. Cook 5-10 minutes on each side or until golden brown. Place on a parchment lined baking sheet and bake 15 minutes.
If making larger burgers use a cup, shape into a ball and flatten slightly. Cook 5-10 minutes on each side or until golden brown. Place on a parchment lined baking sheet and bake 25 minutes.
Wilted Kale Salad
- 10 oz Chopped Kale
- 4 Tbsp Sweet Chili Sauce
- 2 Tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 1 tsp Chili Paste
- Salt and Pepper to taste
Combine everything in a large heavy pot. Cook on medium heat about 5 minutes or until the kale is just wilted.