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Herbed Salmon Cannellini Burgers

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: About 10 servings 1x

Ingredients

Scale

For the burgers:

  • 1 15-oz. can of cannellini beans, drained and rinsed
  • 1 15-oz. can of wild-caught salmon
  • 1/3 cup pine nuts or cashews
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped red bell pepper (or mini sweet peppers)
  • 1 cup shredded mozzarella or Italian blend of cheeses
  • 1 teaspoon dried dill
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons Trader Joe’s 21 Seasoning Salute (or other salt-free blend of seasonings)
  • 2 teaspoons lemon juice, freshly squeezed
  • 2 teaspoons mustard
  • 2 eggs
  • 1 – 2 cloves garlic, peeled & chopped
  • 3 – 5 fresh basil leaves, 1 small sprig of rosemary and several chives, finely chopped

For frying the burgers:

  • Rice chex, finely chopped (or panko bread crumbs)
  • 2 – 3 Tablespoons olive or avocado oil

For the basil artichoke avocado salsa:

  • 12 campari cocktail tomatoes, chopped (or about 4 medium garden tomatoes)
  • 1 cup chopped sweet onion
  • 12 marinated artichoke hearts, drained and chopped
  • 1 large ripe avocado, chopped
  • About 10 fresh basil leaves, chopped
  • 3 or more teaspoons harissa paste, to taste. (Use store bought or this recipe here.)

For the harissa aioli:

  • 1/3 cup avocado oil mayonnaise (or light mayo of your choice)
  • 1/3 cup nonfat yogurt
  • 1 – 3 teaspoons harissa paste (to taste)

To serve: fresh lettuce leaves or buns

Instructions

  1. Preheat the oven to 350 F. Spread a silicone baking mat out on a large rimmed baking sheet (or spray with cooking spray). Drain and rinse the cannellini beans, then spread them out on the prepared sheet. Bake at 350 for about 20 minutes or until the beans are split and slightly dried.
  2. While the beans are baking, put the salmon in a medium mixing bowl and crush any bones with a spoon, then mix together with the rest of the burger ingredients except the beans and the nuts.
  3. Also, stir together the salsa ingredients in a separate bowl and whisk together the harissa aioli ingredients in a small bowl.
  4. When the beans are done toasting, put them in a mini food processor with the nuts and process until finely ground. Stir this mixture into the salmon mixture in the bowl. (At this point, some of the salmon burger mixture can be put in a sealed container and saved in the fridge or freezer for later.)
  5. Form the burger mixture into about 10 – 12 patties, and heat a large frying pan over medium heat. Roll each salmon burger in a bowl of crushed rice chex or panko. Add the oil to the pan, a Tablespoon at a time. and fry the burgers until golden brown on the bottom, then flip and fry until the other side is golden brown.
  6. Serve hot on fresh crunchy lettuce leaves with the salsa spooned over top and drizzled with harissa aioli. Garnish with fresh basil leaves, if desired.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

  • Serving Size: 1 salmon burger with salsa & aoili
  • Calories: 252
  • Fat: 16.3 g

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Find it online: https://www.sumptuousspoonfuls.com/herbed-salmon-cannellini-burgers-burgermonth/