Salmon Burgers

Salmon Burgers

These are super good, and are a perfect meal to make if you've been out all day, say, flying a kite, and haven't thought twice about what's for dinner. I keep burger buns in the freezer, the rest of the ingredients are staples, and the salmon, well, it's in a can.

This recipe makes 4 small patties or one large, one medium and one small (what we eat).

1 14 Oz can of wild salmon, drained

1 egg, plus 1 egg white

zest of 1 lemon

1 clove of garlic

1/2  cup bread crumbs

1/4 cup parmesan

salt and pepper

Peel the lemon; avoid peeling off the white part. Add peel and garlic to your chopper, pulse and shake. Tap it on the counter in between pulses. (Rather than zesting a lemon properly, I use this time saving technique.) When the garlic and lemon are minced small enough, add them to a large bowl with the remaining ingredients. Mix and form burgers.

Heat up a large skillet, add 1 to 1 ½ tbls olive oil and let heat. Add burgers to pan and cook 3-4 minutes a side.

Keep burgers warm in the oven while toasting some buns in the warmed skillet. Serve with a simple vinaigrette coleslaw, or with lettuce, tomato, mayo and a little spicy mustard. If you want to be fancy, make this smoky chipotle mayo.

¼ c mayo

1-2 tsp adobo sauce (one can of chipotle jalapenos, blended. This keeps in the fridge in an airtight container and can be used in marinades and sauces.)

These burgers are great with these Simple Green Beans and you get to use the lemon that was zested to make the burgers.

To see more of my work: http://www.smcintyre.com/