Unless there is something super special going on in the recipe, I'm not usually a fan of burgers. So when I found this recipe for salmon burgers, I actually got excited about making a burger. Perfect for the day before the 4th of July, these burgers are quick and simple to make. Top the burger with fresh greens, sliced red onions, and crumbly goat cheese for a real taste-treat. These make a nice alternative to ground beef and the lovely pink color of the salmon creates a beautiful presentation. If you aren't into burgers give these non-traditional burger a try. Get the recipe, read more
2 pounds fresh salmon, skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)
1/2 teaspoon kosher salt
2 tablespoons fresh dill, chopped
2 tablespoons olive oil (if cooking on a stovetop)
4 brioche buns, toasted
Your favorite Tangy Coleslaw, if desired
- Mince all the salmon, then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.
- Place all the salmon in a large bowl and combine with the egg whites, mustard, bread crumbs, salt, and dill. Form 4 patties, each 3/4 inch thick.
- Place on a medium-hot grill and cook 4 to 5 minutes per side. (To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.)
- Top with Tangy Coleslaw, if desired, and serve on the brioche buns.
NUTRITION PER SERVING: CALORIES 670(53% from fat); FAT 39g (sat 13g); PROTEIN 52mg; CHOLESTEROL 225mg; CALCIUM 44mg; SODIUM 652mg; FIBER 1g; CARBOHYDRATE 24g; IRON 1mg