Salmon Burgers by Bee

2 Sockeye salmon steaks, 340 gram(s)
1 large egg
1 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

Frozen sockeye salmon steaks from Costco are quite good, use 2 for this recipe. Substitute all bread crumbs or crumbled crackers for quinoa/bread crumbs. Use 2X lemon juice if using bottled.

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.