Smokey Salmon Burgers
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
canned salmon
pink Alaska |
|
| 450 | grams |
potatoes
mashed |
|
| 175 | grams |
potatoes
raw, grated |
|
| 1 | teaspoon |
vegetable oil
|
|
| 50 | grams |
bacon
preferably smoked, chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 10 | each |
sandwich rolls
soft |
* |
| For serving | |||
| 1 | x |
mixed salad greens
|
*
|
| 1 | x |
sweet relish
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
canned salmon
pink Alaska |
|
| 4.5E+2 | grams |
potatoes
mashed |
|
| 175 | grams |
potatoes
raw, grated |
|
| 5 | ml |
vegetable oil
|
|
| 5E+1 | grams |
bacon
preferably smoked, chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 1E+1 | each |
sandwich rolls
soft |
* |
| For serving | |||
| 1 | x |
mixed salad greens
|
*
|
| 1 | x |
sweet relish
|
*
|
Directions
Drain the salmon and break fish into flakes.
Set aside.
Mix together the mashed and grated potato in a bowl.
Heat the vegetable oil in a frying pan and fry the bacon until it is crisp.
Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon.
Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker.
Fry the burgers gently for 5 minutes on each side, or until they are well browned.
(It is best to cook 3 or 4 burgers at one time or the pan will be too crowded to turn them over easily.)
Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes.
