Salmon Burger Sandwich

Name: Salmon Burger Sandwich
Prep time: 15 min
Total time: 38 min
Yield: 8
Ingredients: 2 cans 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; lemon; ¼ tsp. ground red pepper (cayenne); 8 hamburger buns, split; 8 lettuce leaves; 1 large tomato, cut into 8 slices

Prep time:

0 min

Total time:

0 min

Servings:

Makes 8 servings, one salmon burger each.

Ingredient list

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

Directions

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.