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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My teenage son absolutely loves these burgers, Resia Ayres confirms from Lexington, Kentucky. We also like to top the patties with melted cheese. Ingredients:
1/4 cup unsweetened pineapple juice |
2 tablespoons brown sugar |
2 tablespoons reduced-sodium teriyaki sauce |
1/4 teaspoon salt |
1/4 teaspoon garlic pepper blend |
1 salmon fillet (1 pound), skin removed and cubed |
1/2 cup soft bread crumbs |
6 teaspoons fat-free mayonnaise |
4 hamburger buns, split |
4 lettuce leaves |
4 tomato slices |
1 red onion slice, separated into rings |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a meat thermometer reads 140°.
4. Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion. Yield: 4 servings.
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