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Salmon Burger Sandwich

Prep time

15 min

Total time

38 min

Servings

Makes 8 servings, one salmon burger each.

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    Ingredients
    • 2 cans (14-3/4 oz. each) salmon, drained, skin and bones removed and flaked
    • 1 red pepper, finely chopped
    • 3 green onions, finely chopped
    • 2 eggs
    • 1 Tbsp. Dijon mustard
    • 30 RITZ Crackers, finely crushed
    • 1/2 cup mayonnaise
    •  Juice from 1 lemon
    • 1/4 tsp. ground red pepper (cayenne)
    • 8 hamburger buns, split
    • 8 lettuce leaves
    • 1 large tomato, cut into 8 slices
Preparation
  • Mix salmon, red peppers, onions, eggs, mustard and crackers in large bowl. Shape mixture into eight patties. Place in single layer on baking sheet; cover. Refrigerate 30 min.
  • Meanwhile, mix mayo, juice and ground red pepper in small bowl; cover and refrigerate until ready to use.
  • Heat large nonstick skillet sprayed with cooking spray on medium heat. Add patties; cook, in batches, 4 min. on each side or until golden brown on both sides.
  • Fill buns with lettuce, tomatoes, patties and mayo mixture.

Recipe Tips

SubstitutePrepare as directed, using reduced-fat mayonnaise.

Make AheadPatties can be made ahead and kept frozen in an airtight container for up to 2 weeks. Thaw before cooking.

Special ExtraServe salmon burgers in warm buns. Heat buns in preheated 350ºF oven 8 to 10 min.

110602

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