SALMON AND SHIITAKE BURGERS

 

  • Cooking Time: 15
  • Servings: 6
  • Preparation Time: 10

Ingredients

  • 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.

Directions

  • 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.

Notes

These are great when you make them ahead and then freeze them for a

quick lunch later. Just take them out thaw for about 15 minutes and

cook.

Categories: Mushroom  Seafood  Stove 
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