• Rachel Katzman

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

The Jewish holiday of Shavuot is coming up in just a few days, and while most of you may be baking tons of cheesecakes, blintz soufflés and eggplant Parmesan (yes, it’s a holiday of eating dairy, along with commemorating the Jewish people receiving the Torah, but food is indeed a priority), I thought I should give you all an idea for a dish that doesn’t involve dairy. I, like most Ashkenazi Jews are somewhat lactose-intolerant, so LOTS of dairy scares me a bit. Granted, for clean-eating health reasons, I do try and stay away from as much dairy as possible. And to be honest, who wants 2 days of heavy cheese dishes anyway? Okay, maybe most of you are raising your hand saying, “seriously, Rachel, why wouldn’t anyone want to eat a crapton of cheesecake??” But, in the case that you may want a tiny break from that, try this recipe!

I got the inspiration for these salmon burgers from the Whole30 cookbook (Whole30 is an amazing clean-eating program that I highly recommend – more on that in a later post). It called for canned wild salmon and sweet potatoes and they are awesome! This is my little spin on it, but feel free to use canned tuna if that’s what you have on hand.

When I made these last night, I used 2 medium-sized sweet potatoes that I roasted at 400F for about 30 minutes and waited until cool enough to handle, but normally I would use the organic puréed canned sweet potatoes (if they’re on sale at Whole Foods), but apparently I had run out. I love time savers, so I definitely recommend getting the canned - it's just as good!

The photo below shows more of a “burger” type, so I got 9 out of this batch, but if you’re making sliders, you could get 12.

FYI – the gluten-free bun recipe (though I topped mine with everything seasoning) is from Danielle Walker’s cookbook and blog, “Against All Grain” and they’re awesome! Get her recipe here.

The mayo is also something I picked up from the Whole30 cookbook, but again, this is my spin on it – adding garlic and chives just gives it just the right kick, plus it turns out bright green, so that's fun, haha!

Check out Whole30 recipes here!

I hope you try these sliders – whether it’s for Shavuot or for anytime, it’s a great alternative to meat burgers and a great way to spice up a boring tuna burger.

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Makes 12 sliders

Prep time: 15 minutes

Total time: 45-75 minutes, depending on if you need to bake your sweet potatoes


  • 2 medium sweet potatoes, or 1 15 oz. can of organic puréed sweet potatoes

  • 1 15 oz. can of wild salmon

  • 4 tbsp. of mustard

  • Any kind of mustard will work – use whatever you have! I used the grainy mustard in this recipe

  • 1 garlic clove, minced

  • ½ cup of almond flour if using baked sweet potatoes, 1 cup if using canned

  • ¼ tsp. of salt

  • ¼ tsp. of pepper

  • ½ tsp. of dried or fresh dill

  • ¼ tsp. of Mrs. Dash seasoning blend

Pre-heat the oven to 400 F.

If baking sweet potatoes, pierce with a fork and bake at 400F for 30 minutes until soft. Let cool before mixing the flesh with the rest of the ingredients.

Mix all ingredients in a large bowl.

Using your hands, shape the patties into small sliders, or make them into larger burgers.

Place sliders on parchment-lined baking sheet and bake at 400F for 25 minutes until golden brown and slightly crispy on the outside (this is how I like mine, if you don’t like yours too browned, lower the heat to 375. The ingredients are all cooked, so it doesn’t take too long, as this recipe is egg-free).

Garlic Chive Mayo:

  • 1 organic egg

  • ½ clove of fresh garlic

  • 2 tbsp. of lemon juice

  • ¼ tsp. of salt

  • ¼ cup of chopped fresh chives (or try using basil, green onions, cilantro - whatever you have on hand)

  • 2 tbsp. of light or extra light olive oil, plus ½ cup more

Special Equipment: immersion blender and tall container, or food processor

In a tall glass container, crack the egg; add the salt, garlic, chives, and 2 tbsp. of olive oil.

With an immersion blender, blend ingredients until emulsified, about 20 seconds (you’ll see the mixture get thick and creamy).

Slowly drip in the olive oil for 1-2 minutes until the mayo gets thick and creamy.

Serve the sliders on gluten-free hamburger buns, or butter lettuce leaves and top with the garlic chive mayo. Add other fixings too – sliced red onion, tomato, avocado and pickles!

Happy Eating!

#sweetpotato #salmon #sliders #garlic #chive #mayo #homemeade #glutenfree #paleo #hamburgerbuns

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