Dijon Salmon Burgers

Ingredients:

• 3 pouches (6 oz. each) boneless, skinless pink salmon
• 3 scallions, chopped
• 2 tbsp. chopped fresh dill or tarragon
• 1 tbsp. capers, drained & rinsed (optional)
• 1 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup reduced-fat mayonnaise
• 1 large egg
• 4 tsp. extra-virgin olive oil
• lettuce leaves, for serving
• sliced tomato, red onion, and cucumber, for toppings (optional)

Makes 4 Servings (1 burger per serving)

1. In a medium bowl, combine the salmon, scallions, dill, capers (if using), lemon juice, mustard, salt, and pepper. Fold in mayonnaise and egg. Cover and refrigerate for at least 30 minutes.
2. When ready to cook, form the salmon mixture into 4 (1-inch-thick) patties, pressing mixture together so the patties are firm.
3. In a large, heavy skillet, heat the oil over medium-high heat. Add the patties and cook until well browned on both sides and just firm to the touch, about 6 minutes per side.
4. Serve each burger on a bed of lettuce with tomato, red onion, and cucumber for toppings, if desired.

WW POINTS VALUE: 7 pts. without bun, 10 pts. with bun

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Fish burgers are actually delicious. Salmon burgers are absolutely delicious and flavorful when they are done right. These burgers are also delicious without the buns and can be enjoyed with a side of oven-baked fries for a sophisticated take on fish and chips. If you make a double batch of these burgers, freeze them for a future use.. Just simply wrap the uncooked burgers individually before freezing, then thaw when ready to use and cook.