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- 1 cup broken herb-seasoned crackers, such as Nabisco Italian herbed crisp flatbread crackers (8 crackers)
- 1 pound skinless, boneless salmon fillets, cut into 2-inch pieces
- 1 egg
- 3 tablespoons Dijon-style or honey mustard
- Olive oil
- 4 ciabatta buns, split
- Sliced avocado and green onions (optional)
1. Place crackers in a food processor. Cover and process until coarsely ground. Add half of the salmon, the egg, and 1 tablespoon of the mustard. Cover and process until salmon is ground and mixture is thoroughly combined. Add remaining salmon. Cover and pulse with several on/off turns until salmon is coarsely chopped. With damp hands, shape mixture into four 1/2-inch-thick patties.
2. Brush patties lightly with olive oil. Grease grill rack. Grill on the rack of an uncovered grill directly over medium heat for 3 minutes per side or until cooked through (160 degrees F). Grill buns, cut side down, the last 1 to 2 minutes of grilling.
3. Serve salmon burgers on buns with sliced avocado and green onions.
- Servings Per Recipe 4,
- cal. (kcal) 614,
- Fat, total (g) 23,
- chol. (mg) 120,
- sat. fat (g) 5,
- carb. (g) 67,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 5,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 36,
- vit. A (IU) 97,
- vit. C (mg) 28,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 968,
- Potassium (mg) 463,
- calcium (mg) 61,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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