Food & Drink

Make juicy salmon burgers in minutes

Juicy salmon burgers add variety to your burger repertoire. These salmon burgers take only minutes to make.

The recipe calls for cooking the burgers in a skillet, but if you’re firing up the grill, add these burgers and the buns. It’s best to use a small grill grate.

Hot Pepper Corn is the side dish. If you are using the grill for the salmon burgers, you can add the corn right in its husk to the grill.

I call for frozen chopped onion and green bell pepper for speed and because they are precooked. You can chop fresh onion and pepper and microwave them on high for 1 minute.

Linda Gassenheimer: linda@dinnerinminutes.com.

Salmon Burgers

2 tablespoons reduced-fat mayonnaise

2 tablespoons sweet pickle relish

1 cup frozen diced or chopped onion

1 cup frozen diced or chopped green bell pepper

1/2 pound wild-caught salmon fillets, skin removed

1/2 cup plain breadcrumbs

1 egg white

Salt and freshly ground black pepper

Olive oil spray

2 whole wheat hamburger rolls (1 1/2 ounces each)

1 small tomato, sliced

Preheat broiler or toaster oven. Mix mayonnaise and pickle relish together and set aside.

Defrost onion and green pepper in a microwave oven for 30 seconds. Remove fat or dark meat from the salmon. Cut into 2-inch cubes and place in food processor. Add the onion, green bell pepper, breadcrumbs and egg white. Add salt and pepper to taste. Chop. Remove from processor and form into 2 patties, each about 3 inches in diameter and 1 inch thick.

Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Brown burgers on one side, about 1 minute. Lower heat to medium and cook 4 minutes. Turn and cook 3 minutes longer.

Split hamburger rolls in half and toast a few minutes, until golden.

Spread mayonnaise mixture on the top half of the hamburger rolls and place burgers on the bottom half. Close burger. Serve with tomato slices.

Per serving: 544 calories (29 percent from fat), 17.7 g fat (2.7 g saturated, 5.5 g monounsaturated), 64 mg cholesterol, 36.1 g protein, 60.0 g carbohydrates, 7.5 g fiber, 733 mg sodium.

Yield: 2 servings.

Hot Pepper Corn

2 ears corn, husked

1 tablespoon hot pepper jelly

Salt and freshly ground black pepper

Place a large saucepan filled with water on to boil. Add corn and boil 3 to 4 minutes. Place corn on 2 dinner plates and spoon hot pepper jelly on top. Roll corn in the jelly and add salt and pepper to taste.

Per serving: 115 calories (11 percent from fat), 1.4 g fat (0.3 g saturated, 0.4 g monounsaturated), no cholesterol, 3.4 g protein, 25.7 g carbohydrates, 2.1 g fiber, 18 mg sodium.

Yield: 2 servings.

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