Salmon Hashburgers

Calories

345 Per Serving

Protein

16g Per Serving

Fiber

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.

Preheat the oven to 400掳 F. Lightly spray a large baking sheet with cooking spray.
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.
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�.
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.
Increase the temperature to 450掳 F and cook the 鈥渂uns鈥� for another 5 to 10 minutes, until lightly browned.
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.

Salmon Hashburgers

Calories

345 Per Serving

Protein

16g Per Serving

Fiber

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.

Preheat the oven to 400掳 F. Lightly spray a large baking sheet with cooking spray.
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.
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�.
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.
Increase the temperature to 450掳 F and cook the 鈥渂uns鈥� for another 5 to 10 minutes, until lightly browned.
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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