Salmon Rosemary Burgers - 11.3g Carbs, 0.6g Fiber, 1.2g Sugar

Salmon Rosemary Burgers
From: www.allrecipes.com
Submitted By: Always Cooking Up Something
"These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish."
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 55 Minutes
Servings: 8
2 1/2 lb king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 Tbsp Dijon mustard
2 tsp prepared horseradish
2 eggs, lightly beaten
1 Tbsp minced fresh rosemary
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp olive oil

1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
3. Preheat an outdoor grill for medium-high heat.
4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Servings: 8
Nutrition per Serving: 365 Calories, 183 Calories from Fat, 20.4g Total Fat, 4.6g Saturated Fat, 147mg Cholesterol, 396mg Sodium, 630mg Potassium, 11.3g Total Carbs, 0.6g Dietary Fiber, 1.2g Sugars, 32g Protein

User Reviews:
sunnychef - Jun. 26, 2009
Healthier Substitutions that worked great for me: Canned sockeye salmon Ground oatmeal instead of breadcrumbs egg whites I mixed it together with my hands and cooked in a non-stick pan on the stove. I didn't have time to refrigerate and they still came out great. Served over a salad of greens, purple cabbage, sliced apples, pesto, and canellini beans. Great dinner.

healthnut - Jul. 2, 2006
Good recipe! I used Alaskan salmon in a pouch and whole wheat panko breadcrumbs. I had them without the bun (because I wasn't very hungry, not because I am afraid of carbs) and topped them with a little prepared horseradish sauce. Served with steamed haricot vert.