Canned Salmon Recipe — Salmon Burgers

Canned Salmon Recipe — Salmon Burgers

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    There are a million canned salmon recipes in the naked city, and this is one of them. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you’re hamburgered out –plus it’s a healthier choice. A printable copy of this Salmon Burger Recipe can be found at
    http://www.myfoodchannel.com/salmon-burger-recipe/
    Give this salmon burger recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:

    and to print all recipes visit my website at http://www.myfoodchannel.com/

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    Salmon Burger Recipe Ingredients:

    14oz canned SALMON (red or pink)
    ¼ – ½ cup ONION (finely chopped)
    HOT PEPPER (finely chopped, to taste)
    2 EGGS (beaten)
    SALT and PEPPER to taste
    OIL for sauteing (3-4 Tbsp…salmon will soak up the oil)
    1 Tbsp CURRY POWDER (optional)

    Salmon Burger Recipe Directions:

    I love canned salmon–red or pink–although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
    Salmon in the can is already cooked–in fact it is part of the canning process that cooks the salmon.
    Open the the can and drain off the liquid–you don’t want the salmon patties to be too wet when you form them.
    Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
    Place drained salmon in a bowl.
    Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
    Add salt and pepper to taste.
    Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
    Mix all the ingredients together well.
    Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be.
    Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
    I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
    It’s a nice break from hamburgers, and just as tasty.
    Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

    Give this salmon burger recipe a try and let me know what you think, and bon appétit!

    The music track is “Easy Jam” by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0.
    and can be found at: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245
    More great Kevin MacLeod music can be found at http://incompetech.com/

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    Paul

    Owner of Recipe Flow

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