Ingredients 1/4 ¼ cup mayonnaise 2 teaspoons fresh lemon juice (from 1 lemon) 1/2 teaspoon prepared horseradish 3/4 teaspoon kosher salt, divided Freshly ground black pepper 1 large egg 1 large egg white 14 ounces canned salmon, drained 1 tablespoon Dijon mustard 1/2 cup finely chopped fresh flat-leaf parsley 1/3 cup dried bread crumbs 2 tablespoons olive oil 4 burger buns, split and toasted 2 cups loosely packed watercress or arugula
Instructions 1. Whisk mayonnaise, lemon juice, horseradish, and 1/4 teaspoon salt in a medium bowl; add pepper to taste. Refrigerate until ready to serve. 2. Crack egg into a medium bowl and add egg white; whisk until lightly beaten. Add salmon, mustard, remaining 1/2 teaspoon salt, and pepper to taste. Stir with a fork until mostly smooth (it's OK if small salmon chunks remain). Stir in parsley and bread crumbs. Shape mixture into 4 (about 1/2-inch-thick) patties. 3. Heat oil in a large nonstick skillet over medium. Add patties; cook, flipping once, until firm and golden, about 3 minutes per side. 4. Spread mayonnaise mixture evenly on cut sides of buns. Top bottom buns with watercress and salmon patties. Replace top buns and serve.
Description Salmon burgers with mashed potatoes are the perfect comfort food.
Notes I served these without buns or the watercress or arugula. With mashed potatoes and a vegetable they are perfects and comfort food.
Source Real Simple
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