Go with the flow and try this Salmon Burger recipe. Tender flaked canned salmon and crushed crackers make these Salmon Burgers a cinch to prepare.
What You Need
Original recipe yields 8 servings
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
1 Tbsp. GREY POUPON Dijon Mustard
30 RITZ Crackers, finely crushed
1/2 cup KRAFT Real Mayo Mayonnaise
Juice from 1 lemon
8 hamburger buns, split
8 lettuce leaves
1 large tomato, cut into 8 slices
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Let's 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.
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
Patties can be made ahead and kept frozen in an airtight container for up to 2 weeks. Thaw before cooking.
Serve salmon burgers in warm buns. Heat buns in preheated 350ºF oven 8 to 10 min.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one salmon burger each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.