Salmon Burger Sandwich
Prep time15 min
Total time38min
ServingsMakes 8 servings, one salmon burger each.
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
- 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
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
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 450 |
| % Daily Value* | |
| Total fat 23g | |
| Saturated fat 4.5g | |
| Cholesterol 110mg | |
| Sodium 480mg | |
| Carbohydrate 32g | |
| Dietary fiber 2g | |
| Total sugars 6g | |
| Protein 27g | |
| Vitamin A | 30 %DV |
| Vitamin C | 40 %DV |
| Calcium | 10 %DV |
| Iron | 15 %DV |