Broiled Salmon Burgers
- 1/2 teaspoon vegetable oil
- 1 garlic clove, peeled
- 1 1/2 pounds skinless wild salmon fillets (cut into 2-inch chunks), divided
- 1 small red onion, chopped
- 1 red bell pepper, cored, seeded, and chopped
- 1/2 cup fresh parsley leaves
- Salt and black pepper
- Hamburger buns
- Basil leaves, tomato slices, relish, and yogurt (for serving)
1. Preheat the broiler to medium-high with the rack 4 inches from the heat source. Grease a rimmed baking sheet with the oil.
2. Combine the garlic and one-third of the salmon in a food processor. Process to a purée, stopping to scrape down the sides of the container as necessary.
3. Add the remaining salmon along with the onion, bell pepper, parsley, and a pinch each of salt and pepper. Pulse until the salmon is chopped, but not too finely. Shape the mixture into 4 patties and put on the prepared baking sheet.
4. Broil, undisturbed, until the side exposed to the heat develops a browned crust (3-5 minutes). Carefully turn the burgers and repeat on the other side, cooking until the salmon has turned opaque throughout (3-5 minutes more). Serve on buns with the basil, tomato, relish, and yogurt.
- Total Time: Bell pepper, red onion, and fresh parsley mix with salmon fillets for form delicious Broiled Salmon Burgers. Top Salmon Burgers with your favorite burger toppings--we chose basil, tomato slices, relish, and yogurt.
- Yield: Makes: 4 servings (serving size: 1 burger)
|Calories per serving:||411|
|Fat per serving:||14.2g|
|Saturated fat per serving:||2.9g|
|Monounsaturated fat per serving:||4.1g|
|Polyunsaturated fat per serving:||5.5g|
|Protein per serving:||40g|
|Carbohydrate per serving:||29g|
|Fiber per serving:||3g|
|Cholesterol per serving:||95mg|
|Iron per serving:||4mg|
|Sodium per serving:||387mg|
|Calcium per serving:||128mg|
Good to Know
Get nearly 100% of your daily requirement of protein. Salmon is rich in hearth-healthy fats, but if it’s too fishy, swap in shrimp. Trade hamburger buns for whole-wheat buns or whole-wheat pitas for added fiber.