Susan's Salmon Burgers
A stand-out recipe from Tin Fish Gourmet, thanks to Barbara-jo McIntosh
Ingredients
- 2 (7.5 oz/213 g) tins of salmon, drained and flaked
- 1 egg
- ½ cup (125 mL) onion, diced
- ½ cup (125 mL) green pepper, finely chopped
- ½ cup (125 mL) fresh whole wheat bread crumbs
- 1 Tbsp. (15 mL) lemon juice
- 1 tsp. (5 mL) or more lemon peel, grated
- ½ tsp. (2 mL) dried rosemary, crushed
- Fresh ground black pepper
- 1 Tbsp. (15 mL) oil
Equipment
- medium-sized bowl
- measuring spoons and cup
- fry pan
- spatula
Directions
1. Combine all ingredients except oil and mix well
2. Form into 4 or 5 patties
3. Heat oil in fry pan.
4. Cook patties until lightly browned on each side.
5. Serve on toasted hamburger buns with your favourite toppings (e.g. lettuce, tomato, etc.)
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Comments
3 Comments
I made this like I said I would. It was delicious and the family requested that I make it again! I added chopped fresh chives from the garden.
Cynthia Tandy 14 April 2012, at 10:16 am
I will try this recipe for Lent, meatless Fridays. Adding the herb Rosemary is an interesting touch. Thank you.
Cynthia Tandy 21 March 2012, at 4:38 pm
Definitely the best salmon burger recipe I've ever made. Notes: I used breadcrumbs, but used about 1/3 cup instead of 1/2 cup (or in a doubled recipe, about 2/3 cup instead of 1 cup, and added slowly and at the very end). Recommended burger toppings: sliced tomatoes sliced avocadoes onion (grilled) mayonnaise
James Rankin 29 August 2012, at 2:23 pm