These burgers have been a favourite of mine for a long time. They can be baked in the oven or cooked on the BBQ depending on the time of year. I really like them on top of a salad, but they can totally be eaten on a bun with a bit of light mayo and pickles for the finishing touches!
28 Triscuits or Kashi crackers or other whole grain cracker, crushed
2 cups of diced fresh salmon OR two 7.5oz cans of salmon (well drained)
½ sweet onion (diced or minced)
½ red or yellow or green pepper (diced or minced)
2 Tbsp. low fat mayonnaise
2Tbsp low fat sour cream or plain Greek yogurt
1 Tbsp. Dijon mustard
1 Tbsp. lemon or lime juice
½ tsp Worcestershire sauce
1 Tbsp chilli garlic sauce or 2 tsp sweet chili sauce with 1 tsp pureed garlic
- Preheat oven to 425° F
- In a food processor, crush the crackers as finely as possible.
- Leave the rest of the crackers in the food processor and add all the other ingredients and blend.
- Form into burgers – you can make 8-10 large or up to 30 mini.
- Bake on cookie sheet or baking stone or on the BBQ for about 10 minutes on each side, or until they flake apart. If using fresh salmon, be sure that it is cooked through and flaking apart
Serve with a garden or spinach salad.
Nutrition Notes: Mix together fat free sour cream or Greek yogurt with sweet chilli sauce or garlic sauce for a yummy topping/dip.
Until next time….stay healthy!