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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