West Coast Burger
20 min
4 servings
When fresh isn’t available, canned salmon is an excellent choice. It’s more widely available, less expensive, but still packs a nutritional punch: full of omega 3 fatty acids, vitamin D, and calcium (those soft bones are edible, don’t remove them, simply mix with the rest of the ingredients). Feeling like something lower carb? Swap buns for stacked lettuce leaves.
Ingredients
- 2 cans (7.5 oz/213 g each) unsalted sockeye salmon
- 1⁄2 cup mashed potatoes
- 1 egg
- 2 tbsp West Coast Burger Seasoning
- 1 tbsp mustard
- 1 tbsp oil
- 1 tomato
- 1⁄2 small red onion
- 4 lettuce leaves
- 4 burger buns
Preparation
- Drain salmon; add to a large bowl. Add mashed potatoes, egg, seasoning, and mustard. Mix until well blended. Form into four patties.
- Heat oil in a non-stick fry pan over medium-high heat. Add patties; cook, flipping halfway, until golden brown on both sides, about 8 min.
- Meanwhile, slice tomato. Slice onion into rings.
- Place patty on bottom bun; top with tomatoes, onion, and lettuce, then cover with top bun.
Epicure Products Used
Nutritional Information
Per serving: Calories 400, Fat 15 g (Saturated 3 g, 0 0 g), Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 35 g (Fiber 2 g, Sugars 4 g), Protein 30 g.
Tips
Quickly and easily make mashed potatoes for this recipe in the Rectangular Steamer. Peel and cube 1 potato such as Russet or Yukon Gold. Cover; microwave on high 5 min, until tender. Using Ground Meat Separator or a fork, mash the potato. Measure 1⁄2 cup, save remainder for use at a later date.
The bones in canned salmon are a great source of calcium! They’re soft enough to mash up with the fish.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies, your choice.