Salmon Hashburgers

Average Rating:

Salmon Hashburgers
×

Salmon Hashburgers

These Salmon Hashburgers are an amazing meal for a summer day and they are an excellent healthy alternative.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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.

  1. Preheat the oven to 400° F. Lightly spray a large baking sheet with cooking spray.
  2. 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.
  3. 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 “buns”.
  4. Spray the patties and “buns” with cooking spray. Bake for 20 minutes. Remove the salmon patties and keep warm; leave the “buns” in the oven.
  5. Increase the temperature to 450° F and cook the “buns” for another 5 to 10 minutes, until lightly browned.
  6. 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 “bun”.

Nutrition Facts

Salmon Hashburgers

CaloriesCalories

345 Per Serving

ProteinProtein

16g Per Serving

FiberFiber

6g Per Serving

Nutrition Facts

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

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

These Salmon Hashburgers are an amazing meal for a summer day and they are an excellent healthy alternative.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Salmon Hashburgers

CaloriesCalories

345 Per Serving

ProteinProtein

16g Per Serving

FiberFiber

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.

  1. Preheat the oven to 400° F. Lightly spray a large baking sheet with cooking spray.
  2. 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.
  3. 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 “buns”.
  4. Spray the patties and “buns” with cooking spray. Bake for 20 minutes. Remove the salmon patties and keep warm; leave the “buns” in the oven.
  5. Increase the temperature to 450° F and cook the “buns” for another 5 to 10 minutes, until lightly browned.
  6. 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 “bun”.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.