There’s nothing quite like sinking your teeth into a burger. When you get the perfect bite of toppings and that “secret sauce”. You go in to take another bite and then ask your waiter (or mom) to deliver you more. As my French teacher in high school would say, it is a “PHE-NOM-ENAL” moment.
While I’m not into beef burgers like I once was, salmon burgers are a whole new field that I love to explore. The toppings can go from sweet to savory and in this case, I chose both. With the help of a little secret sauce I stumbled upon thanks to my Hatchery subscription box.
Before I dive right into this pretty sweet (no pun intended) burger and red pepper jam, I’m going to give you the deets on why I chose to begin a monthly subscription with Hatchery, who they are and what they do. I’ve never been one dedicated to a subscription box before because not really knowing what I’m going to get each month kind of makes me nervous… Nervous in the sense that I won’t like any of the products sent my way and then I just paid $25-100 for a bunch of junk I’m going to pray my roommate takes.
While subscription boxes are taking the world by storm, there are tons of options to choose from whether it be vegan snacks, organic makeup or varied wines. Hatchery, however, focuses on delivering customers a “tasting box” once a month with five select artisan condiments and ingredients. These goods are created and sourced from independent makers all over the U.S. from Calabasas, California to Miami, Florida. How cool is that?! Like I always say on my Instagrams, #eatlocal. While learning more about the boxes, I learned that if you love one of the ingredients so much that you want it in a regular size (how I feel about the Jammy Yummy red pepper jam below) you can order it by itself straight from the Hatchery marketplace!
Aside from the red pepper jam from Jammy Yummy (cutest name for a brand), my box included this chai spiced dulce de leche spread, the ginger gershwin cocktail blend (perfect timing for my upcoming 21st birthday!), 7 salad dressing 002, and the nomad spice blend. While I can’t wait to taste the rest of the ingredients, I knew my first recipe would involve the jam on a meat or seafood dish – somehow, some way! As the daughter of a mother who cans jams on a daily basis in her country home, I have a weakness for the sugary spoonable goodness. I just can’t resist it.
And so this salmon burger came to be plated only moments after whipping open my box! Trying not to take a bite before the photos were taken was a struggle but I had my roommate do the holding that way not only could I snag some shots but I wouldn’t be tempted to taste test mid-photo. I think I’m going to hire her as my hand model now because she does one fine job. 😉 Thanks G!
- 6 small red potatoes, cut into thirds
- 1 tbsp olive oil
- Pink Himalayan sea salt and pepper, to taste
- ½ cup collard green leaves
- 1 yellow or white onion
- 2-4 tbsp olive oil
- 1 tsp garlic powder
- 1 wild caught salmon burger
- 2 tbsp Jammy Yummy red pepper jam
- 1 whole sprouted wheat bun
- Preheat your oven to 350º.
- Start by slicing your potatoes into thirds and toss with olive oil onto a baking sheet. Place in oven for 20 minutes.
- While potatoes are cooking, slice and sauté your onion in two tablespoons of olive oil, garlic powder and a little himalayan pink sea salt and pepper over medium-high heat for 8-10 minutes. Add another tablespoon if onions start to burn, if necessary!
- When onions are done, set aside into a separate dish and sauté your collard greens next in another tablespoon or so of olive oil until greens become wilted, about 5-10 minutes. Set aside.
- After potatoes are done, remove and add your sprouted bun to the baking sheet with the potatoes to toast it. Put in oven for 8-10 minutes to toast.
- While bun is toasting and potatoes are finishing roasting, cook your salmon burger! Cook according to your packaging (if there is any) but I recommend 3-4 minutes on each side on medium high heat.
- When burger is done, place it on one side of the bun, topped with greens and onions followed by two tablespoons of the jam. Top the burger with the other half of the bun.
- Toss ¼ of your potatoes onto your plate and devour it all together! 🙂
Without potatoes on the side of a burger, really what good is it? Instead of doing my usual sweet potato fries because we all know I love ’em so dearly, I opted for the old school white potato. Although white potatoes usually get called out for being no good carbs, I’m here to prove to you that sometimes you need potato balance in your life just like anything else. EAT ‘EM UP.
This batch makes a ton of leftovers which are perfect for the morning after with a fried egg and some chicken sausage (my favorite). Or you can just eat an abundance of them with the red pepper jam and some spicy mustard on the side of this salmon burger because I did and it was nothing short of spectacular.
As for the buns, I like to use sprouted wheat whenever possible. If you didn’t know, sprouted grains are easier to digest than those commercial ones that are highly processed. While these buns are small (I chose Engine2 brand at Whole Foods), it’s what’s on the inside that counts! I’ve always been one who hates sandwiches or buns that take up 90% of the meal and then the insides take up the other 10%. The whole focus should be on this salmon burger and the delicious ingredients on top!
Hopefully you’ll enjoy this burger just as much as I did. Try not to scarf it down too quick and enjoy the flavor of the jam. It’s one you won’t want to miss!
P.s. Because I’m sure you’ll LOVE Hatchery just as much as I do — I’m giving you a sweet deal. If you use the code “CHICKPEAINTHECITY” you’ll get $10 off of your first Tasting Box! Winner winner salmon dinner 😉
This post was sponsored by Hatchery and contains affiliated links. If you purchase a tasting box I will receive a small portion of the commission. All thoughts and opinons are my own! Thank you for making Chickpea in the City possible.