Fresh Salmon Burgers
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
-
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.
Source : Canadian Living Magazine: June 2008
