Post by wilderness on May 4, 2022 6:39:37 GMT -5
Salmon Burgers Using Canned Salmon-Birdy
Cooked Salmon Burgers should freeze well, so half the 2-serving version of this recipe can be frozen if you are cooking for just yourself. I think a 3 oz. packet of salmon would be the equivalent of half a 7 oz. can once it is drained if you would like to cut this in half. Half a beaten egg is about 1 1/2 tbsp.
www.myfoodchannel.com/salmon-burger-recipe/
Use canned salmon to create this simple and satisfying salmon burger recipe. 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.
2 servings
7 oz canned salmon (red or pink)
1/8 – 1/4 cup onion (finely chopped)
Hot pepper (finely chopped, to taste)
1 egg (beaten) You can use 1/2 egg which is 1 1/2 T
Salt and pepper to taste
1 1/2 Tbs to 2 Tbsp Oil for sauteing (salmon will soak up the oil)
1/2 Tbs curry powder (optional)
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.
Canned Pink Salmon …traditional style means skin and bones are still intact
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 1/8 – 1/4 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 1/2-1 beaten egg. The whole eggs will hold it together better.
Mix all the ingredients together well.
Shape into patties. I usually get 2 patties out of a 7oz 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.
From Birdy: You can serve these without a bun with a sauce. These sauce variations come from Betty Crocker Cooking for Two, 1970's?
EGG SAUCE
1 Tbs butter
1 Tbs flour
1/4 tsp salt
1/8 tsp pepper
3/4 cup milk
1 hard-cooked egg
Make white sauce. Melt butter in a small pan, stir in flour and cook on medium, stirring, for a minute or so until bubbling. Whisk in milk, add salt and pepper, and simmer until thickened. Stir in chopped egg.
SAUCE VARIATIONS:
CUCUMBER SAUCE: no egg; 1/4 c. shredded cucumber and dash cayenne
DILL SAUCE: no egg; stir in 1/2 tsp. dill weed and dash nutmeg
