Maximum Living Salmon Burger


Maximum Living Salmon Burger

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Salmon Burgers aren’t just for the season; you can have them any time of year. Our Maximum Living Salmon Burger will have you returning time and time again!


Salmon Burger

  • 16 oz. salmon fillet flaked
  • 1 egg slightly beaten
  • 2 tbsp finely chopped shallot
  • 1 garlic clove, minced
  • 1/4 teaspoon dried crushed red pepper flake
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon old bay seasoning
  • 1 teaspoon lemon zest
  • 1/4 cup bread crumbs
  • 1 tbsp chopped fresh Italian parsley
  • 1 tbsp canola oil
  • 4 whole-wheat buns
  • 1 large ripe avocado
  • 1 small red onion sliced
  • 1 small red tomato sliced
  • Butterhead lettuce

Sun-Dried Tomato-Basil Mayonnaise

  • ½ cup reduced fat mayonnaise
  • 2 tbsp oil packed sundried tomatoes, finely chopped
  • 2 tbsp chopped fresh basil
  • 1/8 teaspoon pepper


Tomato-Basil Spread

  1. Combine mayonnaise, tomatoes, basil, and 1/8 tsp pepper in bowl, thoroughly mix, set aside

Salmon Burger

  1. Finely flake salmon into a large bowl and add the egg, shallot, garlic, red pepper flakes, ground pepper, old bay, lemon zest, bread crumbs, parsley, and canola oil, mix well.
  2. Form 4 equal patties.
  3. Take a nonstick skillet and place over medium heat adding canola oil. Add patties and cook 5 minutes on each side. 
  4. Top bottom halves of buns with salmon burgers. Add sun-dried tomato spread onto salmon. Next add garnish of red onion slice, tomato slice, lettuce and avocado.  MMM MMM MMM!  Enjoy!

You can do it!