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Salmon Burger Sandwich

Salmon Burger Sandwich

Prep time15 min
Total time38min
ServingsMakes 8 servings, one salmon burger each.
  • 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
  • ½ cup mayonnaise
  • Juice from 1 lemon
  • ¼ tsp. ground red pepper (cayenne)
  • 8 hamburger buns, split
  • 8 lettuce leaves
  • 1 large tomato, cut into 8 slices
  • 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
  • Substitute
    Prepare as directed, using reduced-fat mayonnaise.
  • Make Ahead
    Patties can be made ahead and kept frozen in an airtight container for up to 2 weeks. Thaw before cooking.
  • Special Extra
    Serve salmon burgers in warm buns. Heat buns in preheated 350ºF oven 8 to 10 min.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 4.5g 
Cholesterol 110mg 
Sodium 480mg 
Carbohydrate 32g 
   Dietary fiber 2g 
   Total sugars 6g 
Protein 27g 
Vitamin A30 %DV
Vitamin C40 %DV
Calcium10 %DV
Iron15 %DV

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