These Salmon Burgers with Mustard Cream Sauce are an approachable way to include more nutritious seafood in your diet. They come together quickly with patties made from canned salmon and the addition of fresh diced vegetables. A tasty way to switch it up on burger night!
This recipe from American Egg Board - Recipes is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 390 | |
---|---|---|
Total Fat | 10.3 g | |
Saturated Fat | 2.3 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 3.4 g | |
Monounsaturated Fat | 3.2 g | |
Cholesterol | 161 mg | |
Sodium | 516 mg | |
Total Carbohydrate | 36 g | |
Dietary Fiber | 6 g | |
Sugars | 6 g | |
Protein | 30 g |
Ingredients
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3, 5-ounce cans reduced-sodium salmon -
1/4 cup red onion (diced) -
1/4 cup red bell pepper (diced) -
1 cup zucchini (grated, drained) -
1/4 cup and 1 tablespoon fresh dill (chopped, divided) -
1 teaspoon paprika -
1 1/2 teaspoon garlic powder (divided) -
2 eggs (whisked) -
1/3 cup whole wheat or oat flour -
1/4 cup nonfat, plain Greek yogurt -
1 teaspoon spicy brown mustard -
1 teaspoon lemon juice -
1 cup arugula -
1 large beefsteak tomato, sliced -
4 whole wheat burger buns, toasted
Directions
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Preheat the oven to 450°F and line a baking sheet with parchment paper. -
In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet. -
Bake burger patties for 20 minutes, until golden brown and cooked through. -
In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside. -
Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.
Note: The USDA recommends cooking egg dishes to 160°F.