SALMON AND SHIITAKE BURGERS
- Cooking Time: 15
- Servings: 6
- Preparation Time: 10
- 1 king salmon fillet, cooked and shredded
- 3 tbsp ground Dijon mustard
- 2 organic eggs
- 1 1/2 cups shiitake mushrooms
- olive oil
- garlic, minced
- sea salt
- 1 tsp white pepper ground.
Place flaked salmon in large bowl, set aside
chop shiitakes up tiny, or chop in blender, cook over medium high
heat with olive oil and garlic for about 5 minutes. Place in salmon
flakes, and now add your other ingredients. Mix well.
Form into patties, and place on cookie sheet covered with parchment
paper and place in the freezer for 10 minutes to firm, then cook in
same skillet adding more olive oil for 4-5 minutes on each side. Top
with cheese, tomatoes and blue cheese if you want and serve on buns.
quick lunch later. Just take them out thaw for about 15 minutes and