Salmon Burgers with Sweet-and-Sour Cucumber
Canned salmon is handy for burgers, but leftover cooked salmon is good, too. The recipe needs 2 cups (500 mL).
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 477 |
| pro | 32 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 70 g |
| fibre | 8 g |
| chol | 121 mg |
| sodium | 1406 mg |
| % RDI: | - |
| calcium | 33% |
| iron | 26% |
| vit A | 7% |
| vit C | 25% |
| folate | 25% |
-
2 large potatoes
2 tbsp (25 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) each salt and grated lemon rind
1/4 tsp (1 mL) pepper
1 egg, beaten
2 cans (each 7-1/2 oz/213 g) salmon, drained
1/4 cup (50 mL) dry bread crumbs
4 whole grain hamburger buns
4 leaves leaf lettuce
Sweet-and-Sour Cucumber:
1 cup (250 mL) thinly sliced cucumber
1/3 cup (75 mL) thinly sliced sweet onion
2 tbsp (25 mL) white wine vinegar
2 tsp (10 mL) granulated sugar
Preparation:
Sweet-and-Sour Cucumber: In bowl, combine cucumber, onion, vinegar and sugar; let stand for 30 minutes. Drain off liquid. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Meanwhile, peel and cut potatoes into chunks. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and return to pot; mash until smooth. Transfer to bowl.
Stir in dill, mustard, salt, lemon rind, pepper and egg. With fingers, break salmon into pieces about size of rolled oats, removing any bones. Stir into potato mixture. Shape into four 3/4-inch (2 cm) thick patties. Spread bread crumbs on plate; press patties into crumbs to coat both sides. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until heated through and golden, about 10 minutes.
Meanwhile, cut buns in half; toast on grill for 2 minutes. Sandwich lettuce, salmon patty and cucumber in bun.
Meanwhile, peel and cut potatoes into chunks. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and return to pot; mash until smooth. Transfer to bowl.
Stir in dill, mustard, salt, lemon rind, pepper and egg. With fingers, break salmon into pieces about size of rolled oats, removing any bones. Stir into potato mixture. Shape into four 3/4-inch (2 cm) thick patties. Spread bread crumbs on plate; press patties into crumbs to coat both sides. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until heated through and golden, about 10 minutes.
Meanwhile, cut buns in half; toast on grill for 2 minutes. Sandwich lettuce, salmon patty and cucumber in bun.
Source
Get Grilling: Summer 2007
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