Monday, March 28, 2016

Salmon Burgers

1 pt. jar salmon, drained and flaked
1 c. crumbs (bread or cracker)
1/2 tsp. dill weed
1/4 c. shredded Swiss cheese
1 egg
1/4 c. mayonnaise
2 drops hot pepper sauce
1 tsp. Dijon mustard
1 tbsp. butter
1 tbsp. oil
Hamburger buns, toasted and dressed with sweet pickles (I like red onion)

Or use 1 (16 oz.) can red salmon, drained and flaked (or tuna, no bones or skin).

In bowl, combine the salmon, crumbs, dill weed and Swiss cheese. Beat the egg, mayonnaise, hot pepper sauce and Dijon. Add to salmon. Shape into 4 patties, 1/2 inch thick. Heat large fry pan and add butter and oil. Add patties and gently saute 3 to 5 minutes on each side. Serve on buns.