Salmon Rosemary Burgers
.
Yield
8 servingsPrep
10 minCook
10 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
salmon fillets
skinned and de-boned |
|
| 1 | cup |
bread crumbs, whole wheat
dry |
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
horseradish
prepared |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | tablespoon |
rosemary leaves
minced fresh |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
salmon fillets
skinned and de-boned |
|
| 237 | ml |
bread crumbs, whole wheat
dry |
|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
horseradish
prepared |
|
| 2 | large |
eggs
lightly beaten |
|
| 15 | ml |
rosemary leaves
minced fresh |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
olive oil
|
|
Directions
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced.
Be sure to remove any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs.
Season with rosemary, salt, and pepper.
Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat.
Form the salmon mixture into 8 burger patties.
Lightly coat each patty with olive oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
