A twist on the classic beef burger and served with a delicious kale salsa! This one takes a little more effort than some of our previous recipes, but the finished product is worth it – yum!
Prep: 20 mins
Cook: 40 mins
Calories: 716 per slice
Ingredients (makes 2):
2 sweet potatoes (unpeeled and cut into wedges)
1 tablespoon olive oil
1/2 teaspoon paprika
Peel of 1 orange
2 skinless salmon fillets
1 avocado (peeled, deseeded and sliced)
Juice of 1 lime
2 wholemeal burger buns
For the kale salsa:
50g kale (finely chopped)
1 teaspoon olive oil
1 red chilli (deseeded and finely chopped)
1 orange (segmented)
Handful fresh coriander (chopped)
1. Heat oven to 200C/180C fan/gas 6.
2. Lay the sweet potato wedges on a large roasting tin and then drizzle over the olive oil and sprinkle over the paprika. Toss them together to make sure they are all coated and bake in the oven for 35 minutes. They should be tender in the middle and starting to crisp at the edges
3. While the sweet potatoes cook, place the orange peel in the centre of some baking parchment and then lay the salmon on top. Sprinkle with a little water and then fold the paper over to seal the salmon in a parcel. This can be added to the oven when the sweet potatoes are nearly done and needs to bake for about 15 minutes.
4. Place the avocado in a bowl and pour the lime juice over the top – you can set this aside until needed. For the salsa, put the kale in a large bowl with the olive oil and scrunch with your hands to massage the oil into the leaves (raw kale can be a bit tough so massaging the oil in will soften it). Add the rest of the ingredients to the salsa and season.
5. Lightly toast the wholemeal buns and then set aside. Take the salmon out of the oven, remove from the parcel, and discard the orange peel. On the bottom of the buns, lay the avocado and place the salmon on top, then spoon some of the salsa on top and put the top of the buns on.
6. Plate up the burgers and serve with the remaining salsa, with the wedges on the side!