Ingredients:
1/2 Cup Whole Wheat Bread Crumbs
6 - 7 ounces Salmon Fillets, cut into 1/2-inch pieces
6 - 7 ounces Shrimp, peeled and deveined
2 green onions, thinly sliced
2 tablespoons Fresh Dill or 2 teaspoons of Dried Dill
2 tablespoons Mayonnaise ( I use Duke’s)
1 Egg, beaten
1/4 teaspoon Salt
1/4 teaspoon ground Pepper
2 tablespoons (30 ml) olive oil
4 large red leaf lettuce leaves
Instructions:
Put the salmon and shrimp into a food processor and pulse until finely ground, about 20 on/off pulses. Transfer to the bowl with the breadcrumbs and add the green onions, dill, mayonnaise, egg, salt and pepper. Stir well to combine. With moistened hands, form the mixture into patties. I use a 1/4 cup measuring scoop to form my patties. Chill for 10 minutes.
Heat the oil in a large nonstick skillet over medium heat. Add the burgers and cook without moving them until golden brown underneath and set on the sides, 5 minutes. Carefully flip the burgers, reduce heat to medium low and cook on the second side until the mixture is opaque in the center, about 5 minutes. Tuck the burgers into the lettuce leaves and serve with lemon wedges on the side.
My recipe is modified from a: Norwegian Seafood Burger on My Fitness Pal Blog
Charles “Charlie" Broussard
