Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

For a little extra calcium in your diet, remove only the skin and leave the bones in the sockeye salmon. Tofu binds the ingredients. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.

Dana Jacobi
Recipe by Cooking Light March 2007

Gallery

Credit: Jeff Kauck; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.

Nutrition Facts

345 calories; calories from fat 32%; fat 12.2g; saturated fat 1.9g; mono fat 3.7g; poly fat 3.1g; protein 22.9g; carbohydrates 35.4g; fiber 3.3g; cholesterol 32mg; iron 3.1mg; sodium 844mg; calcium 250mg.
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