Salmon Croquette Burgers

Salmon Croquette Burgers

We admit it: we’re food snobs when it comes to fish. We’ll choose fresh fish over canned any day.

 So we were somewhat skeptical when Shelley Greenberg, a friend of Liz’s mom, told Liz about her salmon croquette burgers that used canned salmon.

But wait! We swear these are the best salmon croquette burgers ever, and they are a cinch to make. Our hats are off to Shelley, who showed us the beauty of canned salmon.

Ingredients

MAKES 4 BURGERS

  • 7½-ounce can sockeye salmon, drained, picked over for cartilage and skin, and mashed
  • 1 medium-size onion, finely grated
  • 2 large eggs (2 eggs for a firmer burger, 3 eggs if you want a moister center)
  • or 3½ cup seasoned dry bread crumbs ¼ cup canola oil

Instructions

  • In a medium-size mixing bowl, combine the salmon, onion, eggs, and bread crumbs until well mixed.
  • Heat a large skillet over medium heat until hot, then add the oil.
  • When the oil is hot but not smoking, ladle the mixture into the skillet to form 4 burgers.
  • Cook until slightly browned, 2 to 3 minutes per side.

Leave a Reply

Your email address will not be published. Required fields are marked *