SeaPak salmon burgers are phenomenal. The burgers are big, juicy and contain 18g protein in each 110-calorie patty.
I created a dill-mayo spread to add a creamy kick to the burger.
I combined light Miracle Whip, Dijon mustard and lots of dill to make the spread.
I smothered the spread on top of a toasted whole wheat Arnold sandwich thin and topped it with sliced plum tomatoes and cucumber.
While Ryan was cooking the salmon burger and turkey sausages on the grill, I chopped up some Brussels sprouts and tossed them with two teaspoons of olive oil, salt and pepper.
I spread them out on a cookie sheet sprayed with cooking spray and roasted them in the oven at 375 for 15 minutes, flipping them halfway through.
As the burger and sausages came off the grill, I pulled the sprouts out of the oven and popped a few in my mouth.
I know they have quite the nasty reputation, but I promise these lil’ babies are quite tasty!
I gave Ryan a lot of credit for cooking my salmon burger perfectly. It was juicy and had some pretty impressive grill marks! He’s like a real chef or something!
Just in case you’re curious, here’s a snapshot of Ryan’s turkey sausages… or what I could capture of the links before they were devoured.
I give him credit for eating a lot of the Brussels sprouts. He also managed to make one balance on his fork.
Magic!
After dinner I headed over to a friend’s house for a girl’s night and decided to eat these two bad boys for “dessert”:
Needless to say, I went to sleep with a full belly.
Jessica says
We eat those Salmon burgers too! And Guac is probably one of my most favorite snacks. I love it so much.
Minda says
We loved this idea Jul! I put mozzarella on Jon’s and he thought it was so yummy!