Tex-Mex Salmon Burgers with Salsa

11 - 15 min

5 servings

Ingredients

  • 1 tbsp Poco Picante Salsa Mix
  • 1⁄2 cup low-sodium diced tomatoes
  • 1 tbsp fresh cilantro, chopped, optional
  • 2 tbsp Fajita Seasoning
  • 1 lb (450 g) boneless, skinless salmon fillet, cut into 1" cubes , or 2 cans water-packed salmon, drained
  • 2 egg whites
  • 1⁄4 cup fresh parsley, chopped
  • 2 tbsp light mayonnaise
  • 3 tbsp 3 Onion Dip Mix
  • lettuce leaves
  • 5 whole-wheat buns, toasted
  • fresh cilantro, chopped for garnish, optional

Preparation

  1. Combine first 3 ingredients in a small mixing bowl. Set aside.
  2. Mix next 6 ingredients in a food processor or blender until coarsely ground. Do not over-process. Form into 5 patties.
  3. Grill burgers on barbecue, or fry in a pan over medium heat for 3–5 minutes per side.
  4. Place lettuce on buns and top with burgers. Spread salsa on burgers and add cilantro, if desired. Top with buns and serve.

Nutritional Information

Per serving: Calories 300, Fat 9 g (Saturated 1 g, 0 0 g), Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 37 g (Fiber 7 g, Sugars 6 g), Protein 20 g.

Tips

Leftover burger meat makes a great salad topper or filling for sandwiches and wraps.

Serve with seasonal greens and prepared Epicure Dressing.