Thursday, April 21, 2011
This is a fantastic alternative to a traditional burger, and one that you can easily make year-round since you don't need a grill. The salmon gets flavored nicely so that it's not too fishy tasting, and the bacon adds just the perfect amount of crunch.
original recipe from Rachael Ray magazine (listed with my changes)
1 (14.7 oz) can salmon, drained and picked over
1/2 cup breadcrumbs
1/4 cup chopped parsley, divided
1 egg, beaten
1 Tbsp. Dijon mustard
2 Tbsp. extra-virgin olive oi
1/4 cup mayonnaise
1 lemon, halved, plus grated peel
4 hamburger buns
4 slices cooked bacon
1. In a large bowl, combine the salmon, breadcrumbs, 2 Tbsp. parsley, the egg and mustard. Shape into 4 patties.
2. In a large non-stick skillet, heat the olive oil over medium heat. Add the patties and cook, turning once, until golden, about 4 minutes on each side.
3. In a bowl, combine the mayonnaise, lemon peel, and remaining 2 Tbsp. parsley. Spread the mayo on the bottom half of each hamburger bun. Top each with a salmon patty, a bacon slice, and the top half of the bun.