IF YOU FEEL like you’re too busy to work out, consider Eric Adjepong.
The Top Chef alum just opened Elmina, a West African restaurant, in Washington, D.C. His cookbook, Ghana to the World, comes out March 11. And he’s hosting a Food Network show, Wildcard Kitchen, now in its second season. (Oh, he’s also a dad.)
Yet there’s Adjepong, at the gym four days a week, getting in reps precisely because he’s so busy. “I wear many different hats, and no one day is the same,” he says. “So I’ve found that eating as clean and aiming to maintain as much of a routine as possible is imperative for my overall mental health and well-being.”
But: “I also love a burger when the moment calls for it,” he says. Like these fully loaded salmon burgers, which combines the meatiness of fresh salmon with the BBQ flavors of smoked salmon. The recipe swaps turf for surf, delivering close to 60 grams of muscle-building protein and a strong dose of heart-healthy omega-3 fatty acids.
Ingredients
- 1/3 c. Greek yogurt
- 1 garlic clove, minced
- 1/4 c. minced parsley
- 3 Tbsp. minced chives
- 5 Tbsp. minced dill
- 2 tsp. lemon juice, plus 1 Tbsp
- 1 1/2 lb. skinless salmon fillet, cut into 1-inch pieces
- 110g smoked salmon, roughly chopped
- 1 tsp. mustard powder
- 1 Tbsp. olive oil
- Burger buns, thinly sliced red onion, lettuce leaves, and sliced tomato, for serving
Directions
- 1. In a small bowl, mix the yoghurt, garlic, 2 Tbsp parsley, 1 Tbsp chives, 2 Tbsp dill, and the 2 tsp lemon juice. Season with salt and set aside.
- 2. In a food processor, add the salmon filletand pulse until broken down into small chunks,about 15 times. Transfer ¾ of this salmon toa large bowl. Add the smoked salmon to thefood processor and pulse until a paste forms,about 20 times. Transfer the salmon paste,the mustard powder, 1 Tbsp lemon juice, theremaining herbs, and ¼ tsp salt to the largebowl. Mix until well combined and then form4 equal patties. Set aside.
- 3. In a large pan, heat the olive oil overmedium high. Add the burger patties andsear, 5 minutes on each side.
- 4. To serve, layer a salmon patty on a toastedbun with the yogurt sauce, onion, lettuce,and tomato.
Nutrition per burger: 526 calories, 58 g protein, 26 g carbs (2 g fibre), 20 g fat
This article originally appeared on Men’s Health US
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