Shelly's Recipe

SALMON BURGERS

Category: Sandwiches

1 can (14.75 oz) pink salmon, drained and flaked (skin & bones removed, if any)
½ cup seasoned bread crumbs
1 egg, slightly beaten
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill weed
2 tablespoons fresh parsley, chopped
1/8 teaspoon ground black pepper
1/2 cup panko crumbs
Vegetable oil, for pan-frying
4 hamburger buns or 8 small flatbreads
lettuce, tomato and onion for serving
Dill tartar sauce (recipe follows)

In a large mixing bowl combine salmon, bread crumbs, egg, onion, garlic, mayonnaise, mustard, lemon juice, dill, parsley and black pepper. Refrigerate mixture 30 minutes, then form into 4 patties. Add the panko to a shallow dish and coat the patties with them, pressing them on with your hands.

Heat a large skillet over medium heat, add enough oil to generously coat bottom of pan. Fry until golden brown on bottom, turn over and continue to cook until browned on both sides. Serve on toasted hamburger buns or flatbreads topped with lettuce, tomato, onion and tartar sauce as desired.

Dill Tartar Sauce
1/2 cup regular or low-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill weed
sea or Kosher salt and fresh black pepper

Combine first three ingredients in a small bowl, season to taste with salt and pepper.