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Bay of Fundy Burger

Rate this recipe
3 rating(s)
  • Makes: 6 burgers  
  • Freezes: Excellent 
  • Preparation Time: Burger: 10 minutes
    Mayo: 5 minutes 
  • Baking Time: 6 minutes 

Ingredients

Burgers:

¼ pounds (560g)1 fresh boneless, skinless salmon fillets, chopped in ¼” (0.5cm) cubes

1 slice fresh white bread, torn into crumbs

1 green onion, finely chopped

175mL¾ cup dried bread crumbs

2 eggs, beaten

Salt and pepper to taste

15mL1 tbsp Crisco® Canola or Vegetable oil for grilling

71g each6 buns

Tomato

Lettuce

Red onion

Tangy Caper Mayo:

30mL2 tbsp Bick’s® Tangy Dill Relish

30mL2 tbsp light mayonnaise style dressing

5mL1 tsp capers, drained, rinsed and chopped

5mL1 tsp lemon juice

Directions

  Burgers:

 1 Combine all ingredients in medium bowl. Wet hands with cold water and divide mixture into 6. Shape into patties. Cover and refrigerate, for at least 1 hour.

 2 Preheat barbeque grill to medium. Lightly brush patties with oil and place oiled side down on grill. Brush tops with remaining oil. Grill 2-3 minutes per side, or until no longer pink inside.

 3 Brush buns with caper mayo, top with burgers, sliced tomato, lettuce and red onion. Enjoy!

  Tangy Caper Mayo:

 4 Combine all ingredients and refrigerate until ready to use.

Tip(s)

These salmon burgers freeze well raw or cooked. To freeze the burgers raw, wrap each burger individually in plastic wrap and then place in a freezer bag. Lightly oil burgers and grill directly from the freezer. Add 5 minutes to the total grilling time. Or, simply cook them and freeze them already cooked. To reheat, place frozen cooked burgers in a 350°F (175°C) oven for about 15-20 minutes.


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