50+ Mouthwatering Low Sodium Hamburger Recipes for Every Taste

Eating healthy doesn’t mean you have to sacrifice taste, and when it comes to hamburgers, low sodium options can still deliver big flavor!

Whether you’re managing your sodium intake due to health concerns or simply looking to cut back on salt without compromising on deliciousness, low-sodium hamburgers are the perfect solution.

With a few simple swaps and creative ingredients, you can enjoy a hearty, satisfying burger that aligns with your dietary needs.

This blog article will provide you with over 50 fantastic low-sodium hamburger recipes, each crafted to bring joy to your Friday nights without the added salt.

From classic turkey burgers to inventive veggie options and even unique protein-packed variations, these recipes are perfect for anyone who loves a good burger but wants to keep things on the healthier side.

So, get ready to fire up the grill (or skillet) and dive into these mouthwatering low-sodium burger ideas that will leave you craving more.

50+ Mouthwatering Low Sodium Hamburger Recipes for Every Taste

Reducing sodium in your diet doesn’t mean sacrificing flavor, especially when it comes to burgers.

With these 50+ low-sodium hamburger recipes, you can enjoy a variety of options that are as delicious as they are heart-healthy.

Whether you’re a fan of classic beef, lean turkey, or flavorful veggie burgers, there’s a recipe in this collection that will satisfy your cravings without compromising your health.

Remember, small adjustments in seasoning and ingredient choices can make a huge difference, and with these recipes, you’ll have plenty of satisfying options for your next Friday night meal.

Enjoy the burst of flavors, and feel good about your healthy, low-sodium choices!

Low Sodium Grilled Turkey Burgers

These Low Sodium Grilled Turkey Burgers offer a healthier take on the classic burger, packed with lean protein and fresh ingredients. By using ground turkey and reducing added salt, you can enjoy a satisfying meal while keeping your sodium intake in check. Topped with fresh vegetables, these burgers are juicy and flavorful, making them perfect for a quick Friday night dinner.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 tsp olive oil
• 4 whole-grain burger buns
• Fresh lettuce, tomato, and onion slices for topping

Instructions:

1. Preheat the grill to medium-high heat.
2. In a mixing bowl, combine the ground turkey, chopped onion, garlic, black pepper, and paprika. Mix well until the ingredients are evenly incorporated.
3. Form the turkey mixture into four patties, ensuring they are uniform in size and thickness.
4. Lightly coat the grill grates with olive oil to prevent sticking. Grill the patties for about 5-7 minutes per side or until the internal temperature reaches 165°F.
5. Toast the burger buns on the grill for 1-2 minutes until golden.
6. Assemble the burgers by placing the cooked patties on the buns, and adding fresh lettuce, tomato, and onion slices. Serve with a side of your favorite low-sodium condiments.

These Low Sodium Grilled Turkey Burgers offer a satisfying, health-conscious alternative to traditional burgers. By using lean turkey and a variety of spices for flavor, you can reduce your sodium intake while still enjoying a delicious meal. Pair them with fresh veggies for added crunch and nutrition, making them the perfect choice for a lighter, yet fulfilling Friday night dinner.

Low Sodium Veggie Burger with Avocado

For a vegetarian option, this Low Sodium Veggie Burger with Avocado is packed with nutrients and flavor. Made with black beans, quinoa, and a blend of spices, these burgers are hearty and satisfying. The creamy avocado adds richness, while the fresh toppings bring a burst of flavor. This recipe is not only low in sodium but also high in fiber and plant-based protein.

Ingredients:

• 1 can (15 oz) low-sodium black beans, drained and mashed
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped bell pepper
• 1/4 cup finely chopped onion
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 cup breadcrumbs (whole wheat preferred)
• 1 tbsp olive oil
• 1 ripe avocado, sliced
• 4 whole-grain burger buns
• Fresh spinach or lettuce for topping

Instructions:

1. In a large mixing bowl, combine the mashed black beans, cooked quinoa, chopped bell pepper, onion, cumin, chili powder, garlic powder, and breadcrumbs. Stir until the mixture comes together.
2. Shape the mixture into four patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, until they are golden brown and heated through.
4. Toast the burger buns in the skillet or oven until lightly browned.
5. Assemble the veggie burgers by placing the cooked patties on the buns. Top with fresh spinach or lettuce, slices of avocado, and any other desired toppings.

This Low Sodium Veggie Burger with Avocado is a perfect meatless option that doesn’t sacrifice taste or satisfaction. The combination of black beans and quinoa creates a filling patty, while the avocado adds a creamy texture that balances the spices beautifully. These burgers are not only heart-healthy but also a great way to enjoy a nutrient-packed meal that is low in sodium, making them a fantastic choice for a light and delicious Friday night.

Low Sodium Salmon Burgers with Greek Yogurt Sauce

These Low Sodium Salmon Burgers with Greek Yogurt Sauce are a flavorful and heart-healthy option for those looking to reduce their sodium intake. Packed with omega-3 fatty acids and topped with a creamy Greek yogurt sauce, these salmon burgers are both nutritious and delicious. They’re an excellent choice for a Friday night meal that’s both light and satisfying.

Ingredients:

• 1 lb fresh salmon fillet, skin removed and chopped
• 1/4 cup whole-wheat breadcrumbs
• 1/4 cup finely chopped green onions
• 1 egg, beaten
• 1/2 tsp lemon zest
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp fresh dill, chopped
• 4 whole-grain burger buns
• Lettuce and tomato for topping

Instructions:

1. In a food processor, pulse the chopped salmon until it forms a chunky mixture.
2. Transfer the salmon mixture to a bowl and add the breadcrumbs, green onions, egg, lemon zest, and black pepper. Mix well to combine.
3. Shape the mixture into four patties.
4. Heat olive oil in a skillet over medium-high heat. Cook the patties for 3-4 minutes on each side, or until golden and cooked through.
5. In a small bowl, combine the Greek yogurt, lemon juice, and fresh dill. Stir until smooth.
6. Toast the burger buns and assemble the burgers with the salmon patties, a dollop of Greek yogurt sauce, and fresh lettuce and tomato slices.

These Low Sodium Salmon Burgers with Greek Yogurt Sauce are a flavorful and healthy alternative to traditional burgers. The salmon provides a rich source of omega-3s, while the Greek yogurt sauce adds creaminess without excess sodium. This dish is perfect for a lighter Friday night dinner that still feels indulgent and satisfying. Serve with a side of fresh veggies for a complete and well-rounded meal.

Low Sodium Chicken Burger with Roasted Red Pepper Sauce

This Low Sodium Chicken Burger with Roasted Red Pepper Sauce is a flavorful and lean alternative to traditional beef burgers. Ground chicken is seasoned with a blend of spices, then topped with a tangy roasted red pepper sauce. The combination of tender chicken and rich, smoky sauce creates a satisfying burger without the high sodium content. This recipe is perfect for a low-sodium diet without compromising on taste.

Ingredients:

• 1 lb ground chicken breast
• 1/4 cup finely chopped onion
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh lettuce for topping

For Roasted Red Pepper Sauce:

• 1 roasted red pepper, peeled and chopped
• 2 tbsp low-fat Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions:

1. In a mixing bowl, combine the ground chicken, chopped onion, garlic powder, black pepper, paprika, and olive oil. Mix well to combine.
2. Shape the mixture into four patties.
3. Heat a skillet over medium heat and cook the patties for 5-6 minutes per side, or until fully cooked and golden brown.
4. To make the roasted red pepper sauce, blend the roasted red pepper, Greek yogurt, lemon juice, smoked paprika, and garlic powder in a food processor until smooth.
5. Toast the burger buns and assemble the burgers by placing the chicken patties on the buns, and topping with the roasted red pepper sauce and fresh lettuce.

This Low Sodium Chicken Burger with Roasted Red Pepper Sauce is a vibrant and healthy option for anyone looking to reduce sodium intake while enjoying a delicious burger. The roasted red pepper sauce provides a smoky, tangy flavor that complements the lean chicken patty perfectly. It’s a great way to enjoy a satisfying meal without worrying about sodium levels. Serve with a side of veggies or a light salad for a wholesome, low-sodium dinner.

Low Sodium Portobello Mushroom Burger with Pesto

For a vegetarian twist on the classic burger, try this Low Sodium Portobello Mushroom Burger with Pesto. The large, meaty portobello mushroom caps take the place of a traditional beef patty, and the homemade pesto sauce adds a burst of fresh flavor. This low-sodium burger is satisfying, nutrient-rich, and a perfect choice for a Friday night dinner when you’re craving something light yet full of taste.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 4 whole-grain burger buns
• Fresh spinach leaves for topping

For Pesto Sauce:

• 1 cup fresh basil leaves
• 1/4 cup unsalted almonds or pine nuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 1/4 tsp black pepper

Instructions:

1. Preheat your grill or skillet over medium heat.
2. Brush the mushroom caps with olive oil and season with black pepper. Grill or sauté the mushrooms for 5-6 minutes on each side, until tender and cooked through.
3. To make the pesto sauce, blend the basil, almonds (or pine nuts), olive oil, lemon juice, garlic, and black pepper in a food processor until smooth.
4. Toast the burger buns until golden brown.
5. Assemble the burger by placing a grilled portobello cap on each bun, topping with a spoonful of pesto sauce and fresh spinach leaves.

This Low Sodium Portobello Mushroom Burger with Pesto is a fantastic plant-based option that’s both light and flavorful. The portobello mushrooms provide a satisfying, meaty texture, while the pesto sauce adds an herbal richness without excess sodium. Perfect for a healthy Friday night meal, this burger is low in sodium but high in taste and nutrients, making it an excellent choice for anyone looking to enjoy a satisfying and guilt-free meal.

Low Sodium Beef and Veggie Burger with Sweet Potato Fries

This Low Sodium Beef and Veggie Burger combines lean ground beef with a mix of colorful vegetables, providing a nutrient-packed patty that’s lower in sodium. The addition of sweet potato fries on the side completes the meal, offering a naturally sweet and crispy contrast to the savory burger. It’s a hearty yet health-conscious meal that’s perfect for a satisfying Friday dinner without the added salt.

Ingredients:

• 1 lb lean ground beef
• 1/4 cup grated carrot
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 whole-grain burger buns
• Lettuce and tomato for topping

For Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into fries
• 1 tbsp olive oil
• 1/4 tsp paprika
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C) for the sweet potato fries.
2. Toss the sweet potato fries in olive oil, paprika, and black pepper. Arrange them in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.
3. Meanwhile, in a mixing bowl, combine the lean ground beef, grated carrot, chopped zucchini, chopped onion, garlic powder, and black pepper. Mix until well combined.
4. Form the mixture into four patties.
5. Heat a grill or skillet over medium heat and cook the patties for 5-6 minutes on each side or until fully cooked.
6. Toast the burger buns and assemble the burgers by placing the patties on the buns and adding lettuce and tomato. Serve with the baked sweet potato fries on the side.

This Low Sodium Beef and Veggie Burger with Sweet Potato Fries is a delicious and balanced meal that satisfies both your hunger and your sodium-conscious needs. The veggie-packed beef patty provides extra nutrients and fiber, while the sweet potato fries offer a naturally sweet and crispy side without added sodium. This hearty meal is a great choice for a healthy, flavorful Friday night dinner, giving you all the indulgence of a burger night without the excess salt.

Low Sodium Black Bean and Quinoa Burger

This Low Sodium Black Bean and Quinoa Burger is a hearty and satisfying vegetarian alternative to traditional beef burgers. Packed with plant-based protein from black beans and quinoa, it’s a nutrient-dense burger that’s both filling and flavorful. With a homemade seasoning blend and fresh vegetable toppings, this burger is perfect for anyone looking to enjoy a healthy, low-sodium meal without sacrificing taste.

Ingredients:

• 1 can (15 oz) low-sodium black beans, drained and mashed
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp black pepper
• 1/4 cup whole wheat breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh avocado, lettuce, and tomato for topping

Instructions:

1. In a large mixing bowl, combine the mashed black beans, cooked quinoa, chopped onion, bell pepper, garlic powder, cumin, and black pepper. Mix well until the ingredients are fully incorporated.
2. Add the breadcrumbs and beaten egg to the mixture, and stir until everything comes together.
3. Shape the mixture into four patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and heated through.
5. Toast the burger buns in the skillet or oven until golden.
6. Assemble the burgers by placing the cooked patties on the buns and adding avocado, lettuce, and tomato.

This Low Sodium Black Bean and Quinoa Burger is a delicious and wholesome option for anyone seeking a meatless burger that doesn’t compromise on taste or nutrition. The combination of black beans and quinoa provides a substantial base that’s both high in protein and fiber, making this burger filling and satisfying. The fresh toppings add a burst of flavor, making it a perfect choice for a low-sodium Friday night meal.

Low Sodium BBQ Chicken Burger

This Low Sodium BBQ Chicken Burger combines lean chicken with the smoky, tangy flavors of homemade BBQ sauce for a mouthwatering meal that’s low in sodium. The chicken is juicy and tender, while the BBQ sauce adds a punch of flavor without relying on store-bought sauces that are often high in sodium. Paired with a whole-grain bun and fresh veggies, this burger is a crowd-pleaser that’s perfect for a Friday dinner.

Ingredients:

• 1 lb ground chicken breast
• 1/4 cup finely chopped red onion
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh lettuce and tomato for topping

For Homemade BBQ Sauce:

• 1/2 cup tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions:

1. In a small bowl, combine all the ingredients for the BBQ sauce. Stir until smooth and set aside.
2. In a mixing bowl, combine the ground chicken, chopped red onion, black pepper, garlic powder, and smoked paprika. Mix well until evenly incorporated.
3. Shape the chicken mixture into four patties.
4. Heat olive oil in a skillet over medium heat and cook the patties for 5-6 minutes on each side, until fully cooked and golden brown.
5. While the patties are cooking, lightly toast the burger buns.
6. Once the patties are cooked, spread a generous amount of homemade BBQ sauce on each patty and assemble the burgers with lettuce and tomato.

The Low Sodium BBQ Chicken Burger is an ideal option for a flavorful yet health-conscious Friday night dinner. By using homemade BBQ sauce, you can avoid the sodium found in most store-bought versions, creating a delicious and tangy burger that doesn’t sacrifice flavor. The lean chicken patty is juicy and tender, and when paired with fresh vegetables, this burger makes for a satisfying, low-sodium meal that everyone will enjoy.

Low Sodium Veggie and Hummus Burger

This Low Sodium Veggie and Hummus Burger is a vibrant, nutrient-packed option for anyone looking to enjoy a lighter, meatless burger. The burger patty is made with a mix of chickpeas, vegetables, and quinoa, creating a hearty base that’s full of plant-based protein and fiber. Topped with creamy hummus and fresh veggies, this burger is a satisfying meal that’s perfect for a low-sodium, health-conscious Friday night.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, drained and mashed
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped onion
• 1/4 tsp cumin
• 1/4 tsp black pepper
• 1/4 cup whole wheat breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 4 whole-grain burger buns
• 1/2 cup hummus
• Fresh cucumber and lettuce for topping

Instructions:

1. In a mixing bowl, combine the mashed chickpeas, cooked quinoa, chopped red bell pepper, carrot, onion, cumin, and black pepper. Mix well until the ingredients are well distributed.
2. Add the breadcrumbs and egg, stirring until the mixture binds together.
3. Form the mixture into four patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden and crispy.
5. Toast the burger buns and spread a generous amount of hummus on the bottom half of each bun.
6. Assemble the burgers by placing the veggie patties on the buns and topping with cucumber and lettuce.

The Low Sodium Veggie and Hummus Burger is a wholesome and delicious option for anyone seeking a light yet satisfying meal. The combination of chickpeas and quinoa creates a hearty, protein-rich patty, while the hummus adds a creamy texture that enhances the flavor without excess sodium. This burger is packed with fresh vegetables, making it a healthy, low-sodium choice for a fulfilling Friday dinner.

Low Sodium Turkey and Spinach Burger

The Low Sodium Turkey and Spinach Burger is a light yet hearty option for those who enjoy a leaner alternative to beef. This turkey burger is packed with nutrient-dense spinach and seasoned with a simple blend of spices to keep it flavorful without excess sodium. The fresh spinach provides added vitamins and minerals, making this burger both delicious and nutritious. It’s a perfect choice for a satisfying, low-sodium Friday night meal.

Ingredients:

• 1 lb lean ground turkey
• 1/2 cup fresh spinach, chopped
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh tomato and lettuce for topping

Instructions:

1. In a mixing bowl, combine the ground turkey, chopped spinach, chopped onion, garlic powder, black pepper, and oregano. Mix well until the ingredients are evenly distributed.
2. Shape the mixture into four patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for 5-6 minutes on each side, or until they are fully cooked through and golden brown.
4. Toast the burger buns until golden.
5. Assemble the burgers by placing the turkey patties on the buns and topping with fresh tomato and lettuce.

The Low Sodium Turkey and Spinach Burger offers a lighter take on a classic burger, with the added benefits of fresh spinach. This burger is a great source of lean protein, while the spinach brings in extra nutrients, making it a wholesome choice for anyone looking to enjoy a satisfying and healthy meal. With simple ingredients and minimal sodium, this turkey burger is perfect for anyone trying to keep their sodium intake in check without sacrificing flavor.

Low Sodium Mediterranean Lamb Burger

The Low Sodium Mediterranean Lamb Burger is a flavorful, Mediterranean-inspired twist on the traditional burger. Using lean ground lamb, this burger is seasoned with a blend of herbs and spices, including garlic, rosemary, and oregano. Topped with tangy tzatziki sauce and fresh vegetables, it offers a savory and aromatic meal that is low in sodium but full of taste. This is an excellent choice for a unique, low-sodium burger experience.

Ingredients:

• 1 lb lean ground lamb
• 1/4 cup finely chopped onion
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh cucumber, tomato, and lettuce for topping

For Tzatziki Sauce:

• 1/2 cup low-fat Greek yogurt
• 1/4 cup grated cucumber
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• 1/4 tsp black pepper

Instructions:

1. In a mixing bowl, combine the ground lamb, chopped onion, rosemary, garlic powder, and black pepper. Mix thoroughly and form the mixture into four patties.
2. Heat olive oil in a skillet over medium heat. Cook the patties for 5-6 minutes on each side, or until they are fully cooked.
3. To make the tzatziki sauce, combine the Greek yogurt, grated cucumber, lemon juice, fresh dill, minced garlic, and black pepper in a small bowl. Stir until smooth and well mixed.
4. Toast the burger buns until golden.
5. Assemble the burgers by placing the lamb patties on the buns, topping with tzatziki sauce, cucumber, tomato, and lettuce.

The Low Sodium Mediterranean Lamb Burger offers a rich, savory flavor profile that transports your taste buds straight to the Mediterranean. The lamb is complemented perfectly by the fresh tzatziki sauce and vegetables, creating a balanced and satisfying meal. With minimal sodium and a burst of fresh herbs, this burger is an excellent option for those looking to enjoy a flavorful burger without overloading on salt. It’s a deliciously unique choice for a low-sodium Friday dinner.

Low Sodium Salmon Burger with Lemon Dill Sauce

This Low Sodium Salmon Burger with Lemon Dill Sauce is a healthy and flavorful alternative to the classic beef or chicken burger. Packed with omega-3 fatty acids from the salmon, this burger is not only heart-healthy but also high in protein. The homemade lemon dill sauce adds a zesty, creamy touch, enhancing the natural flavor of the salmon. It’s the perfect low-sodium meal to enjoy on a Friday, offering both nutrition and great taste.

Ingredients:

• 1 lb fresh salmon fillet, skin removed and finely chopped
• 1/4 cup finely chopped onion
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh lettuce and tomato for topping

For Lemon Dill Sauce:

• 1/2 cup low-fat Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1/4 tsp black pepper

Instructions:

1. In a large mixing bowl, combine the finely chopped salmon, chopped onion, breadcrumbs, beaten egg, black pepper, and garlic powder. Mix until well combined.
2. Shape the mixture into four patties.
3. Heat olive oil in a skillet over medium heat. Cook the salmon patties for 4-5 minutes on each side, until they are golden brown and fully cooked.
4. To make the lemon dill sauce, combine the Greek yogurt, lemon juice, fresh dill, and black pepper in a small bowl and stir until smooth.
5. Toast the burger buns and assemble the burgers by placing the salmon patties on the buns and topping with lemon dill sauce, fresh lettuce, and tomato.

The Low Sodium Salmon Burger with Lemon Dill Sauce is an excellent way to enjoy a delicious, heart-healthy burger that’s low in sodium. The fresh salmon patty is complemented by the creamy, zesty lemon dill sauce, making each bite flavorful and satisfying. This burger is a great choice for a healthy Friday night dinner that offers a boost of omega-3s without the extra sodium. It’s a perfect option for anyone looking to enjoy a tasty, nutritious meal with minimal salt.

Low Sodium Sweet Potato and Chickpea Burger

The Low Sodium Sweet Potato and Chickpea Burger is a flavorful vegetarian option that’s perfect for anyone seeking a hearty, nutritious burger without the sodium. Sweet potatoes provide natural sweetness and moisture, while chickpeas add a rich, protein-packed base. The seasoning is kept simple, allowing the natural flavors of the vegetables to shine through, making this burger both satisfying and health-conscious. Topped with fresh veggies, it’s a wholesome choice for a Friday night meal.

Ingredients:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 medium sweet potato, peeled and cubed
• 1/4 cup finely chopped red onion
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup whole wheat breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 4 whole-grain burger buns
• Fresh spinach, tomato, and avocado for topping

Instructions:

1. Steam or boil the cubed sweet potato until tender, then mash it in a large bowl.
2. Add the chickpeas and mash them together with the sweet potato.
3. Stir in the chopped onion, cumin, black pepper, and garlic powder, mixing everything thoroughly.
4. Add the breadcrumbs and beaten egg, and mix until the ingredients bind together.
5. Shape the mixture into four patties.
6. Heat olive oil in a skillet over medium heat and cook the patties for 4-5 minutes on each side, or until golden and heated through.
7. Toast the burger buns and assemble by placing the patties on the buns and topping with spinach, tomato, and avocado.

The Low Sodium Sweet Potato and Chickpea Burger is a great meatless alternative that’s full of flavor and nutrients. Sweet potatoes offer a comforting, naturally sweet flavor that pairs perfectly with the hearty chickpeas. The fresh veggie toppings complete the burger, making it a fulfilling and wholesome low-sodium option for a Friday dinner. Packed with fiber and plant-based protein, this burger will leave you feeling satisfied without the extra sodium.

Low Sodium Portobello Mushroom Burger

The Low Sodium Portobello Mushroom Burger is a perfect meat-free option that’s both savory and satisfying. Portobello mushrooms, with their meaty texture and earthy flavor, serve as an ideal substitute for traditional burger patties. Grilled and topped with fresh herbs, this burger is light yet full of flavor. A simple, homemade balsamic glaze enhances the mushrooms without adding unnecessary sodium. This burger is a great choice for anyone looking for a low-sodium, plant-based dinner.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 whole-grain burger buns
• Fresh arugula, tomato, and onion for topping

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Brush the Portobello mushroom caps with olive oil, balsamic vinegar, garlic powder, and black pepper.
3. Grill the mushrooms for 4-5 minutes on each side, until tender and juicy.
4. Toast the burger buns until golden brown.
5. Assemble the burgers by placing the grilled Portobello mushrooms on the buns and topping with fresh arugula, tomato, and onion.

The Low Sodium Portobello Mushroom Burger is an excellent low-sodium alternative to traditional burgers, offering a rich, meaty texture with minimal sodium. The balsamic glaze adds a touch of sweetness and tang, complementing the earthy mushrooms perfectly. Paired with fresh vegetables, this burger is a light, satisfying option for a healthy Friday night meal that doesn’t skimp on flavor.

Low Sodium Avocado and Turkey Burger

The Low Sodium Avocado and Turkey Burger combines lean turkey with creamy avocado, creating a moist and delicious burger that’s full of healthy fats and protein. The turkey patty is seasoned simply with pepper and garlic powder, allowing the natural flavors of the turkey and avocado to shine. This burger is a great way to enjoy a nutritious, low-sodium meal that’s also satisfying and full of flavor. It’s a great choice for a Friday night dinner that everyone will love.

Ingredients:

• 1 lb lean ground turkey
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 ripe avocado, sliced
• 4 whole-grain burger buns
• Fresh spinach and tomato for topping

Instructions:

1. In a bowl, combine the ground turkey, garlic powder, and black pepper. Mix well and form into four patties.
2. Heat olive oil in a skillet over medium heat. Cook the turkey patties for 5-6 minutes on each side, until golden brown and fully cooked.
3. While the patties are cooking, slice the avocado and prepare the fresh spinach and tomato.
4. Toast the burger buns and assemble the burgers by placing the turkey patties on the buns. Top with avocado slices, spinach, and tomato.

The Low Sodium Avocado and Turkey Burger is a simple yet delicious option that’s perfect for a low-sodium meal. The lean turkey provides a hearty base, while the creamy avocado adds a rich texture that enhances the overall flavor. The fresh veggie toppings bring a burst of color and nutrients, making this burger both satisfying and nutritious. It’s a fantastic choice for a healthy, flavorful Friday night meal.

Note: More recipes are coming soon!