Salmon Burgers by Bee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 Sockeye salmon steaks, 340 gram(s)1 large egg1 tbsp Extra Virgin Olive Oil .5 cup pre-cooked Quinoa.5 cup Bread Crumbs - Italian Style 1 lemon (juice of)1 Lemon (zest from) 1 dash Pepper, black .5 tsp Garlic powder 1 tsp Onion powder Salt to taste
If using frozen salmon steaks, thaw in fridge for a day. Remove skin. Place salmon in mini-food processor, chopper or nutri-bullet.
Add in 1 egg, quinoa, bread crumbs, garlic, onion and pepper.
Pulse, til salmon chopped up in small/medium chunks (ok if mushy)
Zest lemon rind into chopper/bowl.
Cut lemon, squeeze juice into bowl.
Pulse again to mix.
Form into 4 patties (rubber gloves help)
Pre-heat non-stick pan, with 1TBLSP olive oil, or more if desired.
Cook burgers on each side approx 4 mins each, till golden/brown.
Extra squeeze lemon on top when done.
Serve on top tossed salad, or on burger buns as desired. YUM.
Serving Size: Makes 4 med-small burgers
Number of Servings: 1
Recipe submitted by SparkPeople user BEESPARK1.
Add in 1 egg, quinoa, bread crumbs, garlic, onion and pepper.
Pulse, til salmon chopped up in small/medium chunks (ok if mushy)
Zest lemon rind into chopper/bowl.
Cut lemon, squeeze juice into bowl.
Pulse again to mix.
Form into 4 patties (rubber gloves help)
Pre-heat non-stick pan, with 1TBLSP olive oil, or more if desired.
Cook burgers on each side approx 4 mins each, till golden/brown.
Extra squeeze lemon on top when done.
Serve on top tossed salad, or on burger buns as desired. YUM.
Serving Size: Makes 4 med-small burgers
Number of Servings: 1
Recipe submitted by SparkPeople user BEESPARK1.
Nutritional Info Amount Per Serving
- Calories: 1,326.3
- Total Fat: 61.9 g
- Cholesterol: 480.8 mg
- Sodium: 1,236.4 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 8.5 g
- Protein: 112.4 g
Member Reviews