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
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
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.