Susan’s Salmon Burgers 
Ingredients
- 2 7.5 oz/213 g tins of salmon, drained and flaked
- 1 egg
- 1/2 cup (125 mL) onion, diced
- 1/2 cup (125 mL) green pepper, finely chopped
- 1/2 cup (125 mL) fresh whole wheat bread crumbs
- 1 Tbsp. (15 mL) lemon juice
- 1 tsp. (5 mL) or more lemon peel, grated
- 1/2 tsp. (2 mL) dried rosemary, crushed
- Fresh ground black pepper
- 1 Tbsp. (15 mL) oil
Equipment
- medium-sized bowl
- measuring spoons and cup
- fry pan
- spatula
Here is how:
1. Combine all ingredients except oil and mix well
2. Form into 4 or 5 patties
3. Heat oil in fry pan.
4. Cook patties until lightly browned on each side.
5. Serve on toasted hamburger buns with your favourite toppings (e.g. lettuce, tomato, etc.)
(3) Comments
Cynthia Tandy
March 21, 2012 at 5:38 PM
I will try this recipe for Lent, meatless Fridays. Adding the herb Rosemary is an interesting touch. Thank you.
Cynthia Tandy
April 14, 2012 at 11:16 AM
I made this like I said I would. It was delicious and the family requested that I make it again! I added chopped fresh chives from the garden.
James Rankin
August 29, 2012 at 3:23 PM
Definitely the best salmon burger recipe I’ve ever made.
Notes:
I used breadcrumbs, but used about 1/3 cup instead of 1/2 cup (or in a doubled recipe, about 2/3 cup instead of 1 cup, and added slowly and at the very end).
Recommended burger toppings:
sliced tomatoes
sliced avocadoes
onion (grilled)
mayonnaise