Salmon Burgers

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

One of the greatest ways to reuse meat and fish is to make burgers out of the leftovers. Typically, I use high quality canned salmon to make salmon croquettes, but thanks to extra honey mustard grilled salmon, I made burgers instead.

What you’ll need:
1/2 lb honey mustard grilled salmon
1 cup baby carrots
1 stalk celery
1/2 onion
2 eggs, beaten
1/4 cup bread crumbs
1 tsp Florida seasoned pepper
1 tsp garlic powder
1 tsp Hungarian sweet paprika
1 tsp dill

Directions:
Pulse the carrots, celery, and onion in a food processor.

Put the beaten eggs in a large mixing bowl and add the salmon. Mix to combine with a fork. Add the carrots, celery, and onion to the bowl. Stir in the pepper, garlic powder, paprika, dill, and bread crumbs.

Form into patties. Line a plate with waxed paper. Add extra bread crumbs to the waxed paper and place the salmon burgers on top. Sprinkle more bread crumbs over the burgers and place a second sheet of waxed paper on top. Press down lightly and refrigerate for 2 hours.

Saute for 5-7 minutes per side in margarine until brown on both sides.

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