For those who don’t eat red meat, here’s a perfectly cooked salmon burger that is sensational. The mango red pepper salsa gives this burger a fresh spin for spring. The key is to keep the burger slightly undercooked since it will complete cooking after removed from the pan. This will keep the moisture in the burger. You could use any other variety of fish. Tuna is also excellent.
1. To make the burgers: In a food processor, process burger ingredients until coarsely ground by turning processor on and off. Do not purée. Mixture will be loose. Form into 4 patties.
2. Either barbecue or, on a nonstick grill pan sprayed with cooking spray, grill the burgers until medium done, about 3 minutes per side on medium heat. Do not overcook.
3. Topping: combine mango, red pepper, sesame oil and cilantro.4. Place the lettuce leaves on a serving dish if using. Top with the burgers and mango salsa.
boneless skinless salmon fillet, cut into 1-inch pieces
2 Tbsp. unseasoned bread crumbs
2 Tbsp. hoisin sauce
1 tsp reduced-fat mayonnaise
¼ cup chopped green onions
1 tsp minced garlic
1 cup diced mango
½ cup diced red bell pepper
1 tsp sesame oil
¼ cup chopped fresh cilantro or parsley 2 Tbsp. chopped cilantro or parsley
4 Boston lettuce leaves (optional)
Nutritional Analysis per Serving
Protein 18 g
Total Fat 9 g
Saturated Fat 0.9 g
Carbohydrates 6 g
Cholesterol 80 mg
Sodium 304 mg
Fiber 0.8 g
Prep Time: 10 minutes
Cook Time: 6 minutes
Make Ahead: These burgers can be prepared 1 day in advance or frozen raw for 1 month. It’s best to cook them just before serving