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Teriyaki Salmon Burgers

"My teenage son absolutely loves these burgers," Resia Ayres confirms from Lexington, Kentucky. "We also like to top the patties with melted cheese."
  • Total Time
    Prep: 10 min. + chilling Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic pepper blend
  • 1 salmon fillet (1 pound), skin removed and cubed
  • 1/2 cup soft bread crumbs
  • 6 teaspoons fat-free mayonnaise
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 tomato slices
  • 1 red onion slice, separated into rings

Directions

  • In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour.
  • Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour.
  • Lightly oil the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a thermometer reads 140°.
  • Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion.
Nutrition Facts
1 each: 383 calories, 15g fat (3g saturated fat), 68mg cholesterol, 565mg sodium, 33g carbohydrate (11g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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