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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