Recipe for Salmon Burgers

Salmon Burgers recipe
You might think salmon burgers have to be bland and boring. This is relatively simple, and pretty tasty way to eat canned salmon, IMO…

2 cans salmon (14.75 oz each) Drain liquid and discard any bones and skin.

2 whole eggs (or 4 egg whites)

1 medium onion, liquified in food processsor or blender (or minced fine)

1 lemon (juice and zest) Remove zest with a grater.

1 tablespoon red chili sauce (available in Asian markets)

Breadcrumbs from 2 slices of whole wheat toast. Use blender or processor and pulse into crumbs. I usually toast the bread twice, then pulverize.

4 ounces of shredded cheddar cheese (optional; use as much as desired)

Mix together in a large bowl. The general idea here is to add “binding” ingredients (breadcrumbs, eggs, cheese) and as little liquid as possible, so that you can form patties that will not fall apart easily. Make patties relatively small and flat, so they will stay together and also cook all the way through easier. Broil on a “Pam-ed” cookie sheet or fry in a non-stick pan. Turn burgers over when necessary. I like to cook them until they are dark brown.

Here’s a link to the Chili sauce, in case you don’t know what I mean, or want to order it online: Templates/frmTemplateS.asp ?CatalogID=361&Zoom= Yes&SubFolderId=23 It’s great to add to marinades, soups, meatloaf, and of course stir-fry.

To modify this recipe, just keep in mind you use one egg and one slice of bread for every 14.75 can of salmon. Everything else is optional, although I HIGHLY recommend adding the lemon juice & zest, chili sauce, and cheese. Picking out the bones and skin from the salmon is easy if you use a dull knife (to scrape skin) and gently pull the salmon apart, which will indicate where the bones are. Do it on a separate plate and have the garbage nearby.

Anybody else have some new recipes?

Wow, the formatting of my post got all shot to hell.

Where are the “returns”?