Canned salmon is an overlooked canned fish superstar. It’s shelf stable, much less expensive than fresh salmon, and also extremely versatile. One easy and tasty application is to make burgers!
1 large egg
1 (15-ounce) can salmon, drained (with or without bones)
1/2 cup Italian seasoned dry bread crumbs
1/4 cup plain Greek yogurt (nonfat or 2%) or light sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon white vinegar or lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1-2 tablespoons olive oil (for cooking the burgers)
In bottom of the mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, mustard, vinegar or lemon juice, onion and garlic powders, and cayenne pepper (if using).
With a fork, lightly mix to combine, breaking apart the salmon further.
Scoop the mixture using a 1/3 cup measure and shape into 6 burgers that are about 1/2 inch thick.
In a large non-stick skillet, heat the oil over medium heat and swirl to coat the bottom of the pan. Brown the burgers on both sides, until the outsides are golden brown and they are cooked through, about 5-6 minutes total (2-3 minutes on each side). Be gentle when flipping the burgers so they don’t fall apart.
Enjoy immediately topped with extra Greek yogurt and a squeeze of lemon juice, or serve with toasted, whole grain buns, or over a salad with your favorite light dressing.
This information is per serving.