Fred Tasker’s wine suggestion: A juicy pinot noir would be perfect with these burgers.
Helpful Hints:
• If a food processor is not available, the salmon can be chopped with a knife on a cutting board. Its soft flesh makes it easy to chop.
• A quick way to chop scallions is to snip them with a scissors.
• Any type of hot pepper jelly can be used.
Salmon Burgers
Makes 2 servings
2 tablespoons reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 cup frozen diced or chopped onion
1 cup frozen diced or chopped green bell pepper
1/2 pound wild caught salmon fillets, skin removed
1/2 cup plain breadcrumbs
1 egg white
Salt and freshly ground black pepper
Olive oil spray
2 whole wheat hamburger rolls (1 1/2 -ounces each)
1 small tomato, sliced
Preheat broiler or toaster oven. Mix mayonnaise and pickle relish together and set aside.
Defrost onion and green pepper in a microwave oven for 30 seconds. Remove fat or dark meat from the salmon. Cut into 2-inch cubes and place in food processor. Add the onion, green bell pepper, breadcrumbs and egg white. Add salt and pepper to taste. Chop. Remove from processor and form into 2 patties about 3 inches in diameter and 1 inch thick each. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Brown burgers on one side, about 1 minute. Lower heat to medium and cook 4 minutes. Turn over and cook another 3 minutes.
Split hamburger rolls in half and toast a few minutes under the broiler or in a toaster oven, until golden.