Fresh Salmon Burgers
Enjoy these moist and tasty fish burgers with Burger Topping Recipes: Tart-Sweet Cucumber Pickles. If you can find them, use less expensive tail pieces and remove any bones with tweezers.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 423 |
| pro | 25 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 61 mg |
| sodium | 804 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 19% |
| vit A | 3% |
| vit C | 8% |
| folate | 43% |
-
1 lb (500 g) salmon piece or fillets, skinned
1 small onion, grated
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) dry bread crumbs
1 tbsp (15 mL) minced fresh parsley
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) lemon juice
1/4 tsp (1 mL) pepper
Dash hot pepper sauce
4 hamburger buns
Preparation:
Cut salmon into chunks. In food processor, pulse together salmon, onion, mayonnaise, bread crumbs, parsley, salt, lemon juice, pepper and hot pepper sauce until finely chopped. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours.)
Place patties on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 158°F (70°C), about 10 minutes. Sandwich in buns.
Place patties on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 158°F (70°C), about 10 minutes. Sandwich in buns.
Source
Canadian Living Magazine: June 2008
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