South of the Border Salmon Burgers

The Canadian border, that is.

I put a twist on salmon burgers, adding spice and assorted Tex-Mex flavors for the best salmon burger you've ever had.

You'll need:

• 1 can (14.75 oz) salmon
• 1/3 c diced green bell pepper
• 1/3 c diced red bell pepper
• 1/3 c diced yellow onion (or any onion)
• 1/2 c diced jalapeno (seeds removed)
• 1 jalapeno, sliced finely into rounds
• 1 c panko bread crumbs
• 1/2 c mayonnaise
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp adobo seasoning
• 4 hamburger buns
• 2 Tbs olive oil
• mayo for serving

First, get all the ingredients ready. You'll need about a half each green and red bell peppers, about a half of a small onion, and 1 or 2 large jalapenos. Dice it all up and set it to the side.

In a large bowl, combine the bread crumbs, mayo, and eggs until it's all mixed together. Add in the diced veggies and spices and stir well.  Here is a link to buy adobo, or you can find it at most grocery stores among spice blends or hispanic foods:

Drain the salmon well. A side note: the first time I used canned salmon, I was like, what is this. They sell boneless, skinless canned salmon in small cans like tuna, but the large cans come with skin and bones and it can be a little jarring the first time using it. I make sure to drain it very, very well, then put the whole thing into a bowl. Then I unroll it and just take out the spine, which is a long row of cylindrical bones. You don't have to, though. You can just mash the whole thing up. But I give my cats the bigger bones and then mash up the rest :) They're soft and it won't hurt you.

Add the salmon to the bowl and mix it all in!

I made very large salmon patties, because Texas, so I got about 4 from this. If you want smaller burgers, you could easily get 6 or 8. Go ahead and form them and set them aside. (Feel free to refrigerate at this point if you're making them in advance.)

Get a skillet or griddle and heat it over medium high heat. Add about 2 tablespoons of olive oil and once it's hot, add the salmon patties. Cook about 2 to 3 minutes per side; the salmon is already cooked so you're just heating it through.

Serve on hamburger buns smeared generously with mayo, and top with the thin jalapeno slices for an extra kick.

South of the Border Salmon Burgers

Yield: 6

Author: Mallory

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 can (14.75 oz) salmon
• 1/3 c diced green bell pepper
• 1/3 c diced red bell pepper
• 1/3 c diced yellow onion (or any onion)
• 1/2 c diced jalapeno (seeds removed)
• 1 jalapeno, sliced finely into rounds
• 1 c panko bread crumbs
• 1/2 c mayonnaise
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp adobo seasoning
• 4 hamburger buns
• 2 Tbs olive oil

Instructions

1. First, get all the ingredients ready. You'll need about a half each green and red bell peppers, about a half of a small onion, and 1 or 2 large jalapenos. Dice it all up and set it to the side.
2. In a large bowl, combine the bread crumbs, mayo, and eggs until it's all mixed together. Add in the diced veggies and spices and stir well. 
3. Drain the salmon well. Add the salmon to the bowl and mix it all in!
4. I made very large salmon patties, because Texas, so I got about 4 from this. If you want smaller burgers, you could easily get 6 or 8. Go ahead and form them and set them aside. (Feel free to refrigerate at this point if you're making them in advance.)
5. Get a skillet or griddle and heat it over medium high heat. Add about 2 tablespoons of olive oil and once it's hot, add the salmon patties. Cook about 2 to 3 minutes per side; the salmon is already cooked so you're just heating it through.
6. Serve on hamburger buns smeared generously with mayo, and top with the thin jalapeno slices for an extra kick.

Calories

383.53

Fat (grams)

26.07

Sat. Fat (grams)

4.53

Carbs (grams)

21.98

Fiber (grams)

1.44

Net carbs

20.54

Sugar (grams)

4.34

Protein (grams)

14.65

Sodium (milligrams)

608.00

Cholesterol (grams)

93.53