Rachel Ray Salmon Delight Burger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 SERVINGS PREP: 25 MINS COOK: 10 MINSIngredients1/2 cup plain yogurt2 tablespoons chopped fresh mintSalt1 cucumber, peeled and sliced1 pound salmon fillet, skinned3 large eggs, 2 hard-boiled and sliced1/4 cup vegetable oil4 brioche rolls, split and toasted1 bunch baby spinach (about 2 cups)Directions
In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.
Meanwhile, slice the salmon lengthwise into 1/4-inch-wide strips, cut in half crosswise, then cut into 1/4-inch pieces. In a medium bowl, beat the raw egg with 1/2 teaspoon salt. Stir in the salmon.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.
Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.
Serving Size: makes 4 servings
Meanwhile, slice the salmon lengthwise into 1/4-inch-wide strips, cut in half crosswise, then cut into 1/4-inch pieces. In a medium bowl, beat the raw egg with 1/2 teaspoon salt. Stir in the salmon.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.
Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 606.7
- Total Fat: 43.8 g
- Cholesterol: 189.4 mg
- Sodium: 620.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.8 g
- Protein: 34.1 g
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