Crispy Salmon Burger

Yields: 6 servings – serving size: 1 salmon patty on bun with 1 tbsp cillie lime sauce + 1/3 cup spring mix  – calories: 290 – carbs: 38g – fat: 13g WWP+ :9

Ingredients

  • Burgers: Three, 5 oz cans pink salmon, skinless, boneless pouches
  • 3/4 cup whole grain breadcrumbs
  • 1 small red onion, diced
  • 1 tbsp Dijon mustard
  • 1/2 tbsp light mayo
  • 1 tbsp lemon juice
  • 1 tsp ground cayenne pepper
  • salt and pepper
  • 2 cups spring mix
  • 6 whole wheat buns
  • 2 lemons, cut into 6 wedges
  • Cilii Lime Sauce:
  • 6 tbsp light mayo
  • 1 lemon, juiced
  • 1 tbsp chili powder

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Directions

  1. Preheat oven to 375F. Lightly coat a baking sheet with nonstick cooking spray and set aside.
  2. In a mixing bowl, use your hands to combine salmon, breadcrumbs, red onion, mustard, mayo, lemon juice, cayenne pepper, salt and pepper.
  3. Shape mixture into 6 equally sized burger patties, about 3/4 cup per patty. Evenly space the patties on baking sheet. Lightly spray the tops of burgers with nonstick cooking spray. Bake for 20 min or until golden brown.
  4. Meanwhile, make the chili lemon sauce by whisking mayo, chili powder and lemon juice in a small bowl. Set aside.
  5. When burgers are cooked through, remove from oven. Serve burgers on buns, topped with 1 tbsp chili lemon sauce, 1/3 cup spring mix and a lemon wedge.

Crispy Salmon Burger

Ingredients

  • Burgers: Three, 5 oz cans pink salmon, skinless, boneless pouches
  • 3/4 cup whole grain breadcrumbs
  • 1 small red onion, diced
  • 1 tbsp Dijon mustard
  • 1/2 tbsp light mayo
  • 1 tbsp lemon juice
  • 1 tsp ground cayenne pepper
  • salt and pepper
  • 2 cups spring mix
  • 6 whole wheat buns
  • 2 lemons, cut into 6 wedges
  • Cilii Lime Sauce:
  • 6 tbsp light mayo
  • 1 lemon, juiced
  • 1 tbsp chili powder

Instructions

  1. Preheat oven to 375F. Lightly coat a baking sheet with nonstick cooking spray and set aside.
  2. In a mixing bowl, use your hands to combine salmon, breadcrumbs, red onion, mustard, mayo, lemon juice, cayenne pepper, salt and pepper.
  3. Shape mixture into 6 equally sized burger patties, about 3/4 cup per patty. Evenly space the patties on baking sheet. Lightly spray the tops of burgers with nonstick cooking spray. Bake for 20 min or until golden brown.
  4. Meanwhile, make the chili lemon sauce by whisking mayo, chili powder and lemon juice in a small bowl. Set aside.
  5. When burgers are cooked through, remove from oven. Serve burgers on buns, topped with 1 tbsp chili lemon sauce, 1/3 cup spring mix and a lemon wedge.
http://revampfitness.com/crispy-salmon-burger/

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