Sassy salmon burgers are a versatile variation on a favorite theme, to assemble for pan-frying any time you need a meal on the table fast -- under half an hour.
The streamlined recipe requires you to mix the ingredients, coat and brown the patties. Then the only thing left to do is serve the burgers on buns, accompanied with avocado, tomato slices and spinach.
Sassy Salmon Burgers
14 3/4-ounce can salmon, drained, skin and bones removed
1 cup toasted wheat germ
1/3 cup sliced green onions
3 egg whites
4 tablespoons water
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce, as desired
1 tablespoon canola or vegetable oil
5 whole-wheat hamburger buns
1 medium-size ripe avocado, peeled, pitted and sliced
1 medium tomato, sliced
1 cup spinach leaves, rinsed and well-drained
In medium bowl, combine salmon, 1/2-cup wheat germ and green onions. In small bowl, beat together 2 egg whites, 2 tablespoons water, mayonnaise, salt and hot pepper sauce; add to salmon mixture, mixing well. Shape into 5 patties, each about 1-inch thick.
In shallow dish, place remaining 1/2 cup wheat germ. In second shallow dish, beat remaining egg white with remaining 2 tablespoons water until frothy. Dip salmon patties, one at a time, into wheat germ, then into egg white mixture, then again into wheat germ.
In large nonstick skillet, heat oil. Cook patties over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve patties on buns with avocado, tomato slices and spinach.
Makes 5 servings.
Nutrition information per serving (1/5 of recipe): 410 cal., 19 g total fat (3.5 g saturated fat), 30 mg chol., 860 mg sodium, 36 g carbo., 8 g dietary fiber, 28 g pro.
(Recipe from Kretschmer Wheat Germ)
Brainerd Dispatch ©2013. All Rights Reserved.