Salmon Hashburgers

Salmon Hashburgers
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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.

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.

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.