Thursday, February 23, 2012

asian-style salmon burgers... 20 minutes

the goods:

1 can (8 ounces) water chestnuts, drained and finely chopped
1 large egg white
1 tablespoon finely grated peeled fresh ginger
2 tablespoons soy sauce
1/4 cup all-purpose flour
4 hamburger buns
Bibb lettuce, for serving
Dijon mustard, for serving

In a large bowl combine salmon, vegetables, water chestnuts, egg white, ginger, and soy sauce; stir until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Spread Dijon mustard on buns and top with patties and lettuce. Serve!

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