Canned Salmon Recipe -- Salmon Burgers

There are a million canned salmon recipes in the naked city, and this is one of them. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you're hamburgered out --plus it's a healthier choice. A printable copy of this Salmon Burger Recipe can be found at
http://www.myfoodchannel.com/salmon-burger-recipe/
Give this salmon burger recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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Salmon Burger Recipe Ingredients:

14oz canned SALMON (red or pink)
- cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
2 EGGS (beaten)
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp...salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional)

Salmon Burger Recipe Directions:

I love canned salmon--red or pink--although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
Salmon in the can is already cooked--in fact it is part of the canning process that cooks the salmon.
Open the the can and drain off the liquid--you don't want the salmon patties to be too wet when you form them.
Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I'm too cheap, and I don't want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add - cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don't have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don't like my burgers to fall apart while I'm eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like--bigger or smaller--depending on how big you want your burger to be.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
It's a nice break from hamburgers, and just as tasty.
Sometimes I'll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

Give this salmon burger recipe a try and let me know what you think, and bon apptit!


The music track is "Easy Jam" by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0.
and can be found at: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245
More great Kevin MacLeod music can be found at http://incompetech.com/