These are fairly easy to make, and come out delicious after I tweaked the recipe slightly. I needed to add about 3 tablespoons of water to process the salmon. I also added a couple cloves of chopped garlic, a little fresh Italian parsley, and a few sprigs of fresh mint. They're tasty even without the ciabatta buns. I served them with a mint mayo, and a cucumber/chickpea/feta salad.
Greek Salmon Burgers
Feta and cucumber slices add Mediterranean flair to Greek Salmon Burgers. Serve these Salmon Burgers on toasted ciabatta rolls.
Yield: Makes 4 burgers (serving size: 1 greek salmon burger)
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Amount per serving
- Calories: 443
- Fat: 12.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 3.4g
- Protein: 36g
- Carbohydrate: 42g
- Fiber: 1g
- Cholesterol: 84mg
- Iron: 3mg
- Sodium: 655mg
- Calcium: 88mg
- 1 pound skinless salmon fillets, cut into 2-inch pieces
- 1/2 cup panko
- 1 large egg white
- 1 pinch kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cucumber slices
- 1/4 cup crumbled feta cheese
- 4 (2.5-oz) ciabatta rolls, toasted
- 1. In the bowl of a food processor, pulse salmon, panko, and egg white until salmon is finely chopped.
- 2. Form salmon into 4 (4-inch) patties; season with salt and pepper.
- 3. Heat grill to medium-high; cook, turning once, until burgers are just cooked through (5-7 minutes per side). Serve with desired toppings and buns.
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