Herbed Salmon Burgers

Myra Kornfeld

This convenient and tasty dish is made in just minutes with pantry staples! Feel free to substitute gluten-free breadcrumbs or mashed sweet potatoes if preferred, or use salmon with skin and bones for an extra boost of calcium. Serve with a big beautiful salad for a quick, satisfying lunch or supper. Plan ahead for an easy weeknight meal - burgers can be refrigerated for up to three days, and reheat well.

Herbed Salmon Burgers

Prep Time: 15 minutes | Cook Time: 16 minutes | Total Time: 31 minutes

Ingredients

6 ounces Vital Choice Wild Red Pacific sockeye canned salmon (traditional or skinless-boneless)
1/4 cup chopped herbs (mix of tarragon, chives, parsley and dill)
1/2 cup breadcrumbs, preferably sourdough, or mashed sweet potatoes
1 egg, lightly beaten
Freshly ground black pepper
Aroma-free coconut, olive or organic macadamia nut oil

Instructions

Make mashed sweet potatoes (skip if using breadcrumbs): Peel and slice the sweet potatoes; place in a small pot filled halfway up with water. Cover and bring to a boil. Lower the heat and cook until tender, about 10 minutes. Drain and mash.
Drain the salmon and mix in a bowl with egg, herbs, and breadcrumbs (or mashed sweet potatoes).
Form the burgers into six 3-inch burgers.
Warm a thin film of oil in a large cast-iron skillet. When a hand held one-inch above the skillet feels hot, add the burgers. Cook until golden brown, about 2 to 3 minutes per side. Serve hot.

Serves: Serves 2