Salmon Burgers

§ Ingredients

  • Three 5 oz pouches of wild salmon, drained.

  • One (1) large egg.

  • 12 cup breadcrumbs (may be gluten-free).

  • 1 tsp ground black pepper.

  • 1 – 2 tablespoons of dried dill.

  • Two (2) tablespoons of olive oil.

  • Optional: 1 – 2 teaspoons garlic powder.

§ Method

Drain pouches of salmon of excess water and place in large mixing bowl. Using a fork, break up salmon into small flake-like pieces. Add remaining ingredients (except olive oil) and mix well. Set aside. In a large non-stick frying pan and add about 2 tablespoons of olive oil. Set heat on stove top to medium and preheat the pan. Form salmon mixture into 4 – 6 patties. Place patties gently into fry pan and cover. Cook about 4 – 5 minutes until patties are sufficiently browned on the bottom. Flip patties with spatula and cover pan again. Cook about 3 – 4 minutes on second side until the second side is browned. Remove from pan and place on plate to cool. Once cooled eat with your favorite vegetable or place in refrigerator in a covered container.

§ Substitutions

  • One pound ground turkey or lean ground beef instead of salmon.

  • Dried parsley may be used instead of dried dill.

§ Notes from Joan

Salmon burgers are a good protein source and contain healthy fat. Eat burger with a side of cooked or raw fresh vegetables (carbohydrates and fiber) for a complete meal.



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