Pantry Seafood Burgers with Smoked Paprika Sauce (Real Food, Paleo, Nut Free)

I just love meals that come together with a few ingredients right out of the pantry. Especially when those meals are easy and provides plenty of leftovers for quick lunches.

This recipe meets all of these expectations, plus more! This recipe calls for both canned tuna and salmon, but making just a tuna or salmon burger will work out beautifully. And I will be honest: sometimes I think I make tuna burgers just so I can eat all of the yummy sauce!

I hope you do not let the addition of the pumpkin keep you from making these burgers. The pumpkin keeps the burgers from being too dry and boosts the nutritional profile of this meal - all without tasting like pumpkin.

This recipe makes about 15 burgers and leftovers will reheat really well. To make these burgers Whole30 compliant, an equal amount of fine almond flour can be used in place of the hemp seeds, though the finished burger will be a little crumbly - but still delicious.

Pantry Seafood Burgers with Smoked Paprika Sauce

For the seafood burgers:

1 15-ounce can organic pumpkin puree
2 eggs
1 cup hemp seeds (also found at my local Costco), or an equal amount of almond flour
2 1/2 teaspoons dried parsley
2 1/2 teaspoons dried dill
1 1/2 teaspoons sea salt
1/2 teaspoon garlic powder
3 5-ounce cans of wild-caught tuna, drained (I find these at my local Costco)
3 6-ounce cans of wild-caught salmon, drained (I used Kirkland brand from Costco)

Preheat the oven to 425 degrees. Line two cookie sheets with parchment paper and set aside.

In a large bowl, combine the pumpkin puree, eggs, hemp seeds (or almond flour), parsley, dill, salt, and garlic powder. Mix well. Add the drained and flaked tuna and salmon. Combine well.

Using a 1/4 measuring cup, scoop the seafood mixture onto the lined cookie sheets. Lightly press on each seafood patty to flatten them slightly.

Brush each patty with olive oil. Place pans in the oven and bake for 25-30 minutes. Remove from the oven and cool slightly. Serve with Smoked Paprika Sauce, recipe below.

For the Smoked Paprika Sauce

1 batch of homemade mayonnaise, recipe here, or about 1 1/2 cups store-bought
2 small cloves of garlic, finely minced
1/2 teaspoon smoked paprika

In a small bowl, combine the mayonnaise, garlic, and smoked paprika. Blend well. Cover and chill for at least 1 hour before serving.

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