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Yummy yum- Herb-seasoned crackers and Dijon-style mustard help hold these salmon burgers together. Sliced avocado and green onions are fresh toppers.

~ingredients
1
cup broken herb-seasoned crackers, such as Nabisco® Italian herbed crisp flatbread crackers (8 crackers)
1
lb. skinless, boneless salmon fillets, cut into 2-inch pieces
1
egg
3
Tbsp. Dijon-style or honey mustard
4
ciabatta buns, split
Sliced avocado and green onions (optional)

~directions
1. In food processor, place crackers. Cover and process until coarsely ground. Add half of the salmon, the egg, and 1 tablespoon of the mustard. Cover and process until salmon is ground and mixture is thoroughly combined. Add remaining salmon. Cover and pulse with several on/off turns until salmon is coarsely chopped. With damp hands, shape mixture into four 1/2-inch-thick patties.

2. Brush patties lightly with olive oil. Grill directly on a greased grill rack over medium heat 3 minutes per side or until cooked through (160 degrees F). Grill buns, cut side down, the last 1 to 2 minutes of grilling.

3. Serve salmon burgers on buns with sliced avocado and green onions.

Makes 4 servings.

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