I know that summer is the time to fire up the barbeque and slap some juicy beef on the grill but I think it’s a little heavy for hot weather. Besides, I am doing my best to feed the Ogre a healthy diet and that means limiting animal fat. The mushroom sliders were a hit last week so I thought I would experiment with some other healthy alternatives. Ogre is not very fond of fish in general, but I thought a tasty salmon burger might change his mind.
A burger doesn’t have to be ground beef. But if you must appease your meat eater, you can try turkey burgers, buffalo burgers, and even ostrich burgers for a lower fat alternative. Veggie burgers are nutritious and delicious and a good way to use your home-grown zucchinis this summer.
Give this salmon burger a turn at your table for a heart healthy dinner. You can substitute any fish you like. Flavored up with onion and dill, even the “I don’t like fish” crowd will enjoy this burger. My Ogre loves these salmon burgers, and never asks “Where’s the beef?”
Place salmon fillets on sheet tray and cook at 375 degrees.
Chop half the red onion, half a yellow onion and two ribs of celery.
Flake cooked and cooled salmon.
Add an egg
Add the mayo
Add onion, celery and dill.
A squeeze of lemon juice, salt and pepper.
Add the panko bread crumbs.
Form into patties and place on a sheet pan lined with parchment paper. Bake at 350 degrees for 20 minutes.
Serve on a bun with a side salad.
1 lb. fresh salmon
½ a small red onion
½ a small yellow onion
2 ribs of celery
½ cup mayo
Chopped fresh dill weed
1 Tbsp mustard
1 lemon, juiced, salt and pepper
½ cup of Panko Breadcrumbs
Place salmon fillets on a sheet tray and bake at 375 degrees for about 25 minutes.
Chop onion and celery
When salmon is cooked, place it in a bowl, let it cool a little and then flake with a fork.
Add in an egg and combine
Mix in the mayo, onion, celery, fresh dill, mustard, lemon juice, salt and pepper and the breadcrumbs.
Form into patties and place on a sheet tray lined with parchment paper.
Bake at 350 degrees for about 20 min or until heated through.
Serve on a bun or atop a bed of lettuce.
Makes about 5 burgers