Salmon Burgers

I’ve had this recipe saved for a couple of years, and I finally made it. Hubby was out of town earlier this week, and I didn’t feel like making a full meal, but still wanted some kind of protein. I flipped through my recipe binder and found this forgotten recipe. I had everything I needed except the salmon and lettuce, so I was only a quick grocery store trip away from dinner.

I bought wild salmon in a packet. I like this better than the can. You don’t have to drain it, and it doesn’t have that metal taste.
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These were fairly simple to make. Just a little chopping, measuring and mixing it all together. Make sure to use a large pan or griddle to cook these. I made the mistake of crowding them in the pan and it was difficult to flip them. They want to break apart, so it’s important to flip them quickly and carefully.
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Salmon Burgers
Makes 4 burgers.

15 oz salmon, drained and flaked
1 egg, lightly beaten
¼ cup heavy cream
2 tablespoons finely chopped shallot
1 garlic clove, minced
¼ cup minced red bell pepper
1 teaspoon dried Italian seasoning
¼ teaspoon dried crushed red pepper
¼ teaspoon fresh ground black pepper
1 teaspoon lemon zest
¼ cup Italian-seasoned breadcrumbs
¼ teaspoon garlic salt
½ tablespoon chopped fresh Italian parsley
1 tablespoon canola oil
4 whole-wheat buns
Garnishes: lettuce, tomato slices & tomato-basil mayo (recipe below)

Combine salmon and next 12 ingredients in a bowl. Mix well. (I used my hands) Form mixture into 4 equal patties about ½ inch thick.

Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side. Serve on toasted buns. Garnish with Sun Fried Tomato Basil Mayo, Lettuce and Tomato.

Sun-dried Tomato-Basil Mayonnaise
Combine ½ cup low-fat mayonnaise, 2 tablespoons chopped sun-dried tomatoes, and 2 tablespoons chopped fresh basil in a small bowl. Spread on burgers. Makes ½ cup.
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