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
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• 2 tablespoons light mayonnaise
• 1 tablespoon lemon juice
• 1 pinch dried basil

Directions

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 Allrecipes.com. 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.

Turkey Burgers

I turned 1 and 1/2 pounds of 85/15 ground turkey into 7 turkey burgers this morning. Today I didn't have the Mrs. Dash Original so I used Mrs. Dash Italian Medley in the mix. I added Panko bread crumbs just to use them up. I hope they soften well. As usual I added an onion chopped and 5 cloves garlic minced, and about one egg white for each 1/2 pound of turkey. I omitted the milk this time and formed the burgers on a greased jelly roll pan. Using my food scale for approximate 1/4 pound burgers. Here's my now revised recipe:

TURKEY BURGERS

1 & 1/2 Pounds Ground Turkey

1/2 tsp Mrs. Dash Original or any other seasoning you prefer.

5 large cloves of Garlic minced

3 egg whites

Small Onion finely chopped

1/2 Cup Italian Bread Crumbs


Mix all the ingredients and form into burgers on a oil sprayed jelly roll pan. The meat mixture is so soft I have to do it that way and then freeze them before I Freezer bag them.

NOTE: Although I'm pretty laid back when it comes to the rest of my life, I like to measure things when I cook and bake. I have an 11 Pound food scale I use for weighing ingredients for my handmade soaps and I like to use it to make sure all my burgers weigh 4 ounces approximate.

Crock Pot Pulled Pork

2 & 1/2 lb or larger Pork Butt (I had a Porketta but I rinsed off most of the seasoning.)

3/4 – 1 Cup Italian Dressing. (I made my own with Good Seasons using Balsamic Vinegar)

1/2 Cup Brown Sugar

1 Chopped Onion or 1 TB Onion Powder

2 Tb Prepared Mustard

2 TB Worcestershire Sauce

1 tsp salt

1 TB Liquid Hickory Smoke

Place pork butt in crock pot and mix the remaining ingredients and pour on top of butt. Allow to cook on High for at least 6 hours before checking for tenderness. A larger Butt will take longer of course. After pulling pork apart cook on High for another hour before serving. Continue to break the pulled and sliced meat up in that excellent juice! Turn pot to low until serving time.

NOTE: I just created this recipe after looking at several online. It’s a combination of several recipes, plus my own tweaks. Remember add or omit anything you want!