Salmon And Brown Rice Burgers

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#57968

The key to a better burger: it needs more than just meat. These patties start off with salmon, but cooked brown rice really kicks them off into a substantial burger with complex flavor. A bit of juicy tomato and a smear of mayo or avocado and you've got a gourmet sandwich on your hands.

serves/makes:

ready in:
under 30 minutes

ingredients

1 can (14.5 ounce size) pink salmon
non-stick cooking spray
1/3 cup finely chopped onion
1 cup cooked brown rice
1/4 cup dry bread crumbs
1 teaspoon dried basil
1 large egg, well beaten
1 teaspoon lemon juice
1/8 teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon canola oil

directions

Pick through the canned salmon and remove any skin and bones. Drain the salmon well and place in a mixing bowl.

Coat a nonstick skillet with cooking spray and heat over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the onion to the salmon.

Add the cooked rice, breadcrumbs, basil, egg, lemon juice, black pepper, and cayenne to the salmon. With a fork, gently mix the ingredients until just incorporated.

Form the salmon mixture into 3-inch burgers, each about 3/4-inch thick. Place on a plate. If desired, cover with plastic wrap and refrigerate for 3-4 hours.

Heat half the oil in a non-stick skillet over medium-high heat. Add the burgers and cook for 4 minutes or until browned. Add the remaining oil to the pan and flip the burgers over and continue cooking for 3-4 more minutes or until browned and heated through.

Serve hot.