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Tuscan Kelp Burger with Kelp Mayo

Published by Eve Palmer,

Tuscan Kelp Burger
Serves 4
Created for the AKUA blog by Sustainable Seafood Educator Jen Bushman!


  • 1/4 cup mayonnaise
  • 1/4 cup prepared basil or kelp pesto, divided
  • 1/4 tsp pepper
  • 1/8 tsp kosher salt
  • Four Kelp Burgers, thawed
  • 1 small red onion, cut into four slices and soaked in ice water
  • 1 large heirloom tomato, cut into four slices
  • 2 tbsp olive oil
  • 8 oz fresh mozzarella cheese, cut into four slices (optional)
  • 4 Italian rolls, split, brushed with olive oil and toasted
  • 1 cup fresh baby arugula


Kelp Basil Pesto

  1. In a small bowl combine mayonnaise and kelp pesto
  2. Cover and chill until serving

Tuscan Burger

  1. Preheat a grill or grill pan over medium high heat
  2. Brush the Kelp Burgers with olive oil
  3. Grill the Kelp Burgers until heated through and browned
  4. Brush onion and tomato slices with oil
  5. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender
  6. Grill tomato for 1-2 minutes on each side or until lightly browned
  7. Plate the Kelp Burger with the sauce and veggies and enjoy!

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