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Salmon Hashburgers

Salmon Hashburgers
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Salmon Hashburgers

These Salmon Hashburgers are an amazing meal for a summer day and they are an excellent healthy alternative.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Ingredients

Servings   4   Serving Size   1 burger

  • 5-ounce can pink salmon, drained, or 1 1/2 cups chopped cooked fresh salmon
  • 2 egg whites
  • 1 small onion, finely chopped (about 1/3 cup)
  • 1/2 cup salt-free bread crumbs
  • 4 teaspoons honey mustard (divided)
  • 1/4 cup light mayonnaise
  • 4 cups frozen hash brown potatoes (thawed)
  • Cooking spray
  • 4 lettuce leaves
  • 4 thick tomato slices
  • 1/2 avocado, peeled and cut into 8 slices

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400掳 F. Lightly spray a large baking sheet with cooking spray.
  2. In a small bowl, combine the salmon, egg whites, onion, breadcrumbs, and 1 tablespoon of the mustard. In another small bowl, combine the remaining mustard with the mayonnaise and set aside. Press one-quarter of the salmon mixture into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on a baking sheet and repeat with the remaining salmon.
  3. Squeeze any excess water from the hash browns. Press one-quarter of the hash browns into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on the baking sheet and repeat with the remaining hash browns to form the 鈥渂uns鈥�.
  4. Spray the patties and 鈥渂uns鈥� with cooking spray. Bake for 20 minutes. Remove the salmon patties and keep warm; leave the 鈥渂uns鈥� in the oven.
  5. Increase the temperature to 450掳 F and cook the 鈥渂uns鈥� for another 5 to 10 minutes, until lightly browned.
  6. Place a salmon patty, on each of 4 plates. Top with equal amounts of the mayonnaise mixture, a lettuce leaf, tomato slice, 2 avocado slices and top with 鈥渂un鈥�.

Nutrition Facts

Salmon Hashburgers
CaloriesCalories
345 Per Serving
ProteinProtein
16g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 345
Total Fat 10.5 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 2.9 g
Cholesterol 32 mg
Sodium 330 mg
Total Carbohydrate 48 g
Dietary Fiber 6 g
Sugars 4 g
Protein 16 g

Dietary Exchanges
3 starch, 1 1/2 lean meat, 1/2 fat

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

These Salmon Hashburgers are an amazing meal for a summer day and they are an excellent healthy alternative.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Salmon Hashburgers
CaloriesCalories
345 Per Serving
ProteinProtein
16g Per Serving
FiberFiber
6g Per Serving
×
Calories 345
Total Fat 10.5 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 2.9 g
Cholesterol 32 mg
Sodium 330 mg
Total Carbohydrate 48 g
Dietary Fiber 6 g
Sugars 4 g
Protein 16 g

Dietary Exchanges
3 starch, 1 1/2 lean meat, 1/2 fat

Ingredients

Servings   4   Serving Size   1 burger

  • 5-ounce can pink salmon, drained, or 1 1/2 cups chopped cooked fresh salmon
  • 2 egg whites
  • 1 small onion, finely chopped (about 1/3 cup)
  • 1/2 cup salt-free bread crumbs
  • 4 teaspoons honey mustard (divided)
  • 1/4 cup light mayonnaise
  • 4 cups frozen hash brown potatoes (thawed)
  • Cooking spray
  • 4 lettuce leaves
  • 4 thick tomato slices
  • 1/2 avocado, peeled and cut into 8 slices

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400掳 F. Lightly spray a large baking sheet with cooking spray.
  2. In a small bowl, combine the salmon, egg whites, onion, breadcrumbs, and 1 tablespoon of the mustard. In another small bowl, combine the remaining mustard with the mayonnaise and set aside. Press one-quarter of the salmon mixture into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on a baking sheet and repeat with the remaining salmon.
  3. Squeeze any excess water from the hash browns. Press one-quarter of the hash browns into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on the baking sheet and repeat with the remaining hash browns to form the 鈥渂uns鈥�.
  4. Spray the patties and 鈥渂uns鈥� with cooking spray. Bake for 20 minutes. Remove the salmon patties and keep warm; leave the 鈥渂uns鈥� in the oven.
  5. Increase the temperature to 450掳 F and cook the 鈥渂uns鈥� for another 5 to 10 minutes, until lightly browned.
  6. Place a salmon patty, on each of 4 plates. Top with equal amounts of the mayonnaise mixture, a lettuce leaf, tomato slice, 2 avocado slices and top with 鈥渂un鈥�.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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