Danielle Occhiogrosso Daly
Nothing beats a basket of burgers and fries in the summertime.
Five-Spice Sweet Potato Fries
small sweet potatoes (about 1½ lbs total), cut into 1/2-inch-thick wedges
1 1/4 lb.
skinless salmon fillet, cut into 1-inch pieces
low-sodium soy sauce
toasted sesame oil
scallions, thinly sliced
avocado, thinly sliced
radish or alfalfa sprouts
- Heat oven to 450°F. On a rimmed baking sheet, toss potatoes with 2 tablespoon oil, then five-spice powder and 1/4 teaspoon salt. Transfer half to a second baking sheet and arrange all in a single layer. Roast until crisp, 20 to 25 minutes.
- Meanwhile, in a food processor, pulse salmon, soy sauce, and sesame oil 4 to 5 times, just until coarsely chopped. Add scallions and pulse to combine. Form mixture into four ¾-in.-thick patties.
- Heat remaining Tbsp oil in a large nonstick skillet on medium and cook patties, turning once (do not flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to buns and top with avocado and sprouts. Serve with sweet potato fries.
Pulsing small pieces of salmon a few times in a food processor helps the burgers stay together. But beware: Too much pulsing creates a rubbery texture.
PER SERVING 675 CALORIES, 37 G FAT (5.5 G SATURATED), 37 G PROTEIN, 735 MG SODIUM, 50 G CARB, 9 G FIBER
COST PER SERVING $3.05
What you'll need: Food processor ($37, )