Thursday, July 19, 2012

Canned Salmon Burgers

  • (16 ounce) can salmon, drained and flaked
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped onion
  • 1/4 cup Italian seasoned dry bread crumbs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • 1 pinch red pepper flakes
  • 1 tablespoon vegetable oil
  • 2 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 pinch dried basil

  1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
  3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

NOTE: I found this recipe in I removed all the bones, even though they are calcium for my diet. My sister told me a little lemon juice in a fish dish helps cut the fishy flavor. This recipe has 2 TBS!! Way more than I usually add 1 tsp when making tuna salad, I hope it tastes okay when I cook it shortly. I should have just added 1 TB! I also added onion powder instead of raw onion and left out the basil and parsley since it's already in the Italian bread crumbs. I regret not adding the red pepper flakes.

PS: This recipe only made 4 burgers since I used a 1/2 cup dry measure to divide the salmon mixture. When I make my own hamburgers or turkey burgers to freeze I always measure out a 1/2 cup dry measure because it weighs 1/4 pound.

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