Salmon Veggie Burgers Recipe
Ingredients
| 1/4 cup fat-free egg substitute or 2 lightly beaten egg whites | ||
| Carrot | 1 Small, shredded | |
| Onion | 1 Small, finely chopped | |
| Sunflower seeds | 1 Tablespoon | |
| 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley | ||
| Pinch of dried thyme | ||
| Pinch of dried tarragon | ||
| Salmon | 1 Can (10oz), drained, flaked | |
| 3 tablespoons nonfat mayonnaise | ||
| 3 whole-wheat hamburger buns, split and toasted | ||
| Lettuce leaves | 3 | |
| Tomato slices | 3 | |
Directions
In a medium bowl, stir together the egg substitute or egg whites, carrots, onions, sunflower seeds, parsley, thyme and tarragon.
Crush the bones in the salmon.
Add the salmon with the bones to the vegetable mixture.
Mix until well combined.
Form the salmon mixture into 3 patties.
Spray an unheated, medium no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the patties and cook for 5 minutes.
Turn the patties over and cook for 5 to 8 minutes more or until lightly browned and cooked through.
Crush the bones in the salmon.
Add the salmon with the bones to the vegetable mixture.
Mix until well combined.
Form the salmon mixture into 3 patties.
Spray an unheated, medium no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the patties and cook for 5 minutes.
Turn the patties over and cook for 5 to 8 minutes more or until lightly browned and cooked through.
Chef
