See Where Your Tuna, Salmon, and Sardines Come From
Maple Salmon Burger
Makes4 Burgers
Prep Time20 min
cook Time
10 min
Time to Table50 min
The sweet-savoury flavours of maple syrup with sundried tomatoes and rosemary are the perfect complement in these hearty, protein-packed salmon burgers…eh!
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USED IN THIS RECIPE
Ingredients
2 cans (142 g each) CLOVER LEAF® Flaked Pink Salmon with Skin & Bones Removed, drained
2 tbsp (30 mL) chopped sundried tomatoes
2 tbsp (30 mL) minced red onion
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) Maple syrup
1 tsp (5 mL) minced garlic
1 tsp (5 mL) horseradish
1 tbsp (15 mL) minced fresh rosemary
1 egg, lightly beaten
1/4 cup (50 mL) whole wheat bread crumbs
1 tbsp (15 mL) olive oil
2 tsp (10 mL) prepared olive tapenade
4 whole wheat hamburger buns
4 leaves of lettuce
4 thick slices of tomato
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Add both cans of salmon to a medium bowl and stir in sundried tomatoes and onion.
- In a small bowl, stir mustard, maple syrup, garlic, horseradish, and rosemary into beaten egg, then mix into salmon until fully combined.
- Stir in breadcrumbs, cover bowl with plastic wrap, and refrigerate for 20 minutes (or up to an hour), until mixture is firm enough to form into patties.
- Form mixture into 4 patties.
- In a large skillet, heat olive oil over medium high heat for 30 seconds. Cook salmon patties until browned and stiff on both sides, about 4 minutes each side.
- Spread each bun with 1/2 teaspoon olive tapenade, and top salmon patty with a slice of tomato and a lettuce leaf.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 320 | |
| Fat | 8 g | 11% |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 8% | |
| Carbohydrate | 39 g | |
| Fibre | 5 g | 18% |
| Sugars | 11 g | 11% |
| Protein | 22 g | |
| Cholesterol | 75 mg | |
| Sodium | 680 mg | 30% |
| Potassium | 450 mg | 10% |
| Calcium | 125 mg | 10% |
| Iron | 4 mg | 22% |