Colby-Jack Topped Salmon Burgers
Tasty, fried salmon-patties topped with shredded colby-Jack cheese and served on toasted buns.
1 (16-ounce) can red salmon, drained
1/3 cup milk or liquid drained from canned salmon
1/4 cup green onions, minced
1/4 cup green pepper, finely chopped
1 cup dry bread crumbs - divided use
2 large eggs, beaten
1/4 cup flat leaf parsley, chopped
1 teaspoon powdered mustard
1 tablespoon butter
Canola or vegetable oil for frying
1 1/3 cups (about 5 to 6 ounces) Wisconsin Colby-Jack, shredded
4 white or rye hamburger buns, toasted
Dijon or grainy mustard
- In a bowl, flake the salmon. Stir in milk or salmon liquid, green onions, green pepper, 1/3 cup dry bread crumbs, eggs, parsley, powdered mustard and salt. Mix well.
- Form into 4 equally-sized patties. Roll in remaining dry bread crumbs. Refrigerate half an hour to firm, if desired.
- Heat butter and oil to a depth of 1/8-inch in a heavy skillet. Fry burgers over moderate heat. Flip to brown both sides, for a total cooking time of 6 to 8 minutes. During last 2 minutes of cooking, divide shredded Colby-Jack evenly over burgers. Drain, plain side down, on paper towels.
- Place leaf lettuce on 4 bun bottoms. Top with salmon burger. Spread grainy mustard on burger tops and place over the burger.
Makes 4 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.