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Salmon Burger Sandwich

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Salmon Burger Sandwich recipe
photo by:
kraft
time
prep:
15 min
total:
38 min
servings
total:
8 servings, one salmon burger each
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What You Need

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. GREY POUPON Dijon Mustard
30
 RITZ Crackers, finely crushed
1/2
cup KRAFT Real Mayo Mayonnaise
 Juice from 1 lemon
1/4
tsp. ground red pepper (cayenne)
8
  hamburger buns, split
8
 lettuce leaves
1
large tomato, cut into 8 slices

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare as directed, using KRAFT Light Mayo 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.
K:55187v0E:110602
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