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Photo of Open-face salmon burgers by WW

Open-face salmon burgers

5
Points®
Total Time
25 min
Prep
10 min
Cook
7 min
Serves
4
Difficulty
Easy
To get the most ginger flavor, shape the patties, place them on a wax paper–lined plate, and cover and refrigerate at least 2 hours or up to 6 hours before cooking so the flavor has time to develop.

Ingredients

White bread

1 slice(s), or whole wheat bread

Fresh ginger

2 Tbsp, minced

Horseradish

8 tsp, divided

Uncooked salmon

1 pound(s), skinless, cut into 1-inch pieces

Table salt

¼ tsp

Black pepper

¼ tsp

Canola oil

2 tsp

Reduced calorie mayonnaise

¼ cup(s)

Whole wheat sandwich thins

2 roll(s), split

Lettuce

4 leaf/leaves, large

Tomato

8 slice(s)

Red onion

4 thin slice(s)

Instructions

  1. Tear bread into pieces and pulse in food processor until coarse crumbs form. Transfer crumbs to large bowl and add ginger and 4 tsp horseradish. Put salmon into food processor and pulse until coarsely chopped. Add to crumb mixture along with salt and pepper.
  2. With fork, gently stir salmon mixture until combined well but not overmixed. With damp hands, shape into 4 (4-inch) patties.
  3. Heat oil in large nonstick skillet over medium heat until hot. Add salmon patties and cook until golden brown and just opaque in center, about 3 minutes per side.
  4. Stir together mayonnaise and remaining 4 tsp horseradish in cup. Dollop evenly onto salmon burgers. Serve each burger on half a sandwich thin with lettuce, tomato, and onion.
  5. Serving: 1 open-face burger

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