For its many health advantages, salmon has quickly become my go-to red meat fish of choice. It's great for your heart since it helps lower your bad cholesterol and provides you with other healthful nutrients like vitamins and minerals.
At times, my family and I would get a serious hankering for burgers. Granted, they do a great job of gratifying hunger, but as we're all well aware, burgers aren't exactly healthy. So, switching things up from the standard beef burgers can have positive effects. If you're looking for a lighter way to fulfill your burger cravings, try this recipe.
This dish calls for canned salmon, which can be obtained in any supermarket. This surprisingly nutritious burger is simple to make and takes little time in the kitchen to cook.
If you're looking for a change of pace from burgers, try this nutritious seafood option that will leave you feeling more satisfied than you ever thought possible.
Makes 4 patties
Ingredients:
Patties:
2 (14.75-oz.) cans salmon, drained
4 scallions, thinly sliced
2 tbsp Chopped capers
1/2 cup panko breadcrumbs
1/3 cup mayonnaise
1 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tbsp. Dijon mustard
1 large egg, beaten
Kosher salt
Freshly ground black pepper
2 tbsp extra-virgin olive oil, plus more as needed for frying
Coleslaw, for serving
Dredging:
1 cup all purpose flour
2 eggs, beaten
1 cup Panko bread crumbs
Let's Cook!
To a large bowl, add first 9 ingredients. Season with salt and pepper and mix until well incorporated.
Form into 4, evenly-sized patties.
Freeze patties for 1 hour.
Dredge patties in this order: Flour...egg...Panko bread crumbs
In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 4-5 minutes per side. Drain on paper towels.
Serve with toasted burger buns. Top with coleslaw or lettuce, tomatoes and onions if preferred.
Enjoy!
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