Salmon Burgers with Sweet-and-Sour Cucumber
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This recipe makes 4 servings
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 | 1,406 mg |
| % RDI: | - |
| calcium | 33 |
| iron | 26 |
| vit A | 7 |
| vit C | 25 |
| folate | 25 |
Canned salmon is handy for burgers, but leftover cooked salmon is good, too. The recipe needs 2 cups (500 mL).
Ingredients
- 2 large potatoes
- 2 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp grated lemon rind
- 1/4 tsp pepper
- 1 egg, beaten
- 2 cans (each 7-12 ox/213 g) salmon, drained
- 1/4 cup dry breadcrumbs
- 4 whole grain hamburger buns
- 4 leaves leaf lettuce
- Sweet-and-Sour Cucumber:
- 1 cup thinly sliced cucumbers
- 1/3 cup thinly sliced sweet onions
- 2 tbsp white wine vinegar
- 2 tsp 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
- Keywords : Summer; Main Course; Lunch; Salmon; Grill/Barbecue; Cucumbers; Potatoes; Buns;
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