Epic Salmon Burgers And BBQ Kale Chips

Prep Time: 30 minutes • Cooking Time: 45 minutes • Makes: 5 MEALS            paleo

When I was a kid, I had a serious obsession with Krunchers BBQ potato chips. Does anyone else remember those? Perhaps that was the reason my doctor was surprised my cholesterol was 360 when I was 7 years old!? These BBQ kale chips are so crispy, smoky, and sweet, and taste just like potato chips if you close your eyes. They go great with my epic salmon burger on fat bread bun. You can’t find this a Shake Shack folks!


For the keto buns:

See recipe for Keto Fat Bread
on page 161

For the salmon burgers:

2 pounds salmon, skin removed & cut in 1-inch cubes, ask your fish monger to do this

2 tablespoons full fat mayonnaise, sugar free

Zest of 1 lemon

1½ teaspoons Dijon or stone-ground mustard

1½ teaspoons capers, drained from liquid

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

1 teaspoon kosher salt

Few cracks of fresh pepper

3 tablespoons green onion, finely sliced

For the BBQ kale chips:

2 bunches of black (lacinato) kale

1½ teaspoons ancho chili powder

1½ teaspoons smoked paprika

2 teaspoons brown sugar substitute, like Sukrin Gold

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

Olive oil

Kosher salt


To make the salmon burgers, add the ¼ of the cubed salmon to a food processor along with the mayonnaise, lemon zest, mustard, and capers. Puree until the mixture is smooth. Add the remaining salmon cubes and ingredients to the processor. Pulse the processor until the mixture is fairly smooth. Form the salmon mixture into 5 patties. The mixture may be oily and soft, so I like to use an old large mayonnaise or peanut butter lid (3.5 inches wide to make sure the burgers are all the same size. Just make sure to put a layer of plastic wrap over the lid so the burgers pop out easily. Move the formed burgers to the freezer for 15 minutes or the fridge for at least 30 minutes so the salmon firms up.

For the kale chips: Preheat oven to 350°F. Remove the center stalks from the kale, tear leaves into large bite size pieces, and put in a large bowl. Make the BBQ spice rub by combining the ancho chili powder, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper in a small bowl, and mix well. Add 2 tablespoons of olive oil to the kale, ½ teaspoon salt, and all the spice rub. Mix well using your hands and massage the kale to help soften it and thoroughly coat it in the spices, adding more oil if necessary. Taste the kale for seasoning as it may need more cayenne or another pinch of salt.

Working in multiple batches and using two sheet trays, arrange the kale in one single layer and bake for 13-15 minutes. You don’t want the kale stacked on top of each other—it should be in one single layer. Kale burns really easily, so make sure to pull it from the oven when the leaves are mostly crispy. It’s ok if some look a little wet since they will dry after being removed from the oven. Allow to cool for a couple minutes then use a spatula to scape all the chips off the sheet tray and into a zip-top bag. Repeat with remaining batches.

For the keto buns, see recipe on page 161 to make the batter. You will need to buy a hamburger bun tin that is 1.5 inches deep. I use one from Amazon called “USA pan bakeware mini round cake pans”. When the buns come out from the oven, they may have a pointed dome. Rest a ramekin on top and it will push the buns down and make them look good.

To cook the salmon burgers, preheat a large non-stick pan just above medium heat with 2 teaspoons of olive oil. Working in two batches, cook the burgers for 5 minutes or until deep golden brown, flip and repeat. Remove salmon burgers and cook the second batch.

Griddle the buns with some butter in a non-stick pan until golden and serve the burger with toppings of your choice and BBQ kale chips. Enjoy!

Storage and reheating: The salmon burgers can stay in the fridge for 3 days or can be frozen for 2-3 months. The kale chips can be stored in a zip-top bag at room temperature for 5 days. The buns can stay in the fridge for 3-4 days or can be frozen for 2-3 months. Thaw and reheat salmon burgers in a 350°F oven for 7-10 minutes, making sure to thaw ahead of time. Or gently reheat salmon patties in a microwave.

Add Comment