Salmon Burgers

Salmon Burgers Dish Guide

Serves 4

Five Ingredients

3 five oz cans of boneless, skinless salmon

2-3 green onions, thinly diced

1 lemon

~1/3 cup seasoned panko breadcrumbs

2 eggs

From the Pantry

1 t Dijon mustard

2 T olive oil

Drain the liquid from the salmon and reserve it. Add the salmon, green onions, mustard, breadcrumbs and eggs in a large bowl. Zest the lemon into the bowl. Season with salt and pepper and mix thoroughly. If the mixture is too dry, add a splash of the reserved liquid until it just holds together when formed into a small patty. If too wet, add more breadcrumbs.

Method 1: Using your hands or a ring mold form the patties into 4 evenly shaped rounds and place on a baking sheet lined with foil brushed with oilive oil to prevent sticking. Air fry at 425 F for 12-15 minutes or until cooked to 165 degrees internally and golden brown on the outside. If your oven doesn’t have an air fry setting, bake them at 425 F with convection.

Method 2: Form the patties as described above. Add the 2 T olive oil to a non-stick skillet over medium heat and cook for 5-6 minutes a side or until cooked through and browned as well. This method will require a delicate flip at the halfway mark and depending on your largest pan size, might require you to cook in batches so for ease, we recommend method 1.

To serve, plate up with a wedge of lemon and enjoy! Or you can make into a lettuce wrap (low-carb) or serve with your favorite toppings on a toasted bun for a real treat.