Salmon Burgers
5
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
(Photo: Carmen Cheung)
Use the extra salmon fillet from last night's Baked Salmon and Rice Bowls with Togarashi for tonight's yummy salmon burgers.
Ingredients
2 1/2 cups flaked baked salmon, (from Baked Salmon and Rice Bowls with Togarashi)
1 egg, lightly beaten
3/4 cup mayonnaise, divided
1/2 cup bread crumbs
3 tbsp finely chopped dill, divided
1/2 cup matchstick carrots
2 radishes, cut in matchsticks (1/3 cup)
2 green onions, thinly sliced
1 tbsp apple cider vinegar, divided
1/4 tsp salt
1/4 tsp granulated sugar
2 tsp Dijon mustard
4 Brioche buns, halved
Instructions
1. Position rack in centre of oven, then preheat to broil. Line a baking sheet with foil.
2. Stir salmon with egg, 1/2 cup mayo, bread crumbs and 2 tbsp dill in a large bowl. With damp hands, form into four 3/4-in. thick patties and arrange on prepared sheet. Broil, flipping halfway, until golden brown, about 12 min.
3. Toss carrots with radish and green onions in a medium bowl. Stir in 2 tsp vinegar, salt and sugar.
4. Stir Dijon with remaining 1/4 cup mayo, 1 tbsp dill and 1 tsp vinegar in a small bowl.
5. Spread mayo mixture onto bottom buns. Top each with 1 salmon burger, carrot mixture and a top bun.
Kitchen Tip
This is a two-for-one recipe! Use the Salmon from our Baked Salmon and Rice Bowls with Togarashi to make these burgers.
To toast buns, place halves on a baking sheet, cut-side up, and bake at 350F until they’re crisp and lightly golden, 3 to 5 min.
Nutrition (per serving)
Calories 940, Protein 44g, Carbohydrates 51g, Fat 62g, Fibre 2g, Sodium 1mg.
Excellent source of vitamin A. Excellent source of folate. Excellent source of iron.