April 6, 2013

Baked Mini Salmon Burgers

These cute, handheld burgers won our hearts last night. They're classy. they're tasty. They're fun. They're made from whole foods. And they take ten minutes of hands-on time to make. Yes, please.

We love serving wild-caught fish, whose omega-3s are so important for growing brains. BPA-free pouches of wild-caught pink salmon are tasty, affordable, low-mercury, and easy to find at regular supermarkets.

Stick these burgers inside a tiny bun and call them sliders, if you like. Scale up the recipe to serve bigger broods.

Baked Mini Salmon Burgers
30 Minutes -- Makes 6 mini burgers

5 oz pouch of wild-caught salmon, thoroughly drained
2 Tbls. whole grain breadcrumbs (I used Ezekial breadcrumbs from the freezer)
1 egg
2 Tbls. minced onion
2 Tbls. minced celery
1 Tbls. minced fresh parsley
2 tsp. extra virgin olive oil
2 tsp. dijon mustard
salt and pepper to taste

Preheat oven to 400.

Mix all ingredients by hand in a large mixing bowl.

Apply six evenly spaced drizzle-drops of olive oil onto a baking sheet.

Form salmon mixture into patties with your hands, placing each patty on top of a drop of olive oil.

Bake for ten minutes or until bottoms are golden brown. Flip, and bake ten minutes more.

Plate and enjoy immediately.

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