Canned salmon has all the Omega-3’s that fresh does and is so affordable that if made right, it’s a winner. These can be made with tuna too, but I like the flavor combination with salmon best. Don’t be afraid of the chilis in this recipe, it just gives it loads of flavor and not that much heat. Serve with a zesty coleslaw, or a traditional one, pickles, and some baked fries.
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
1 tablespoon soy sauce
¼ teaspoon cayenne pepper, or to taste
½ red bell pepper, finely chopped
½ small red onion, finely chopped
½ cup corn kernels, frozen (thawed) or canned (rinsed)
1 tablespoon canned green chilis, minced (more if you like heat)
1 ¼ cup panko bread crumbs
3 cans (5 ounces each) boneless, skinless, salmon, drained
2 tablespoons canola oil
½ cup nonfat plain greek yogurt, mayonnaise or sour cream
¼ cup chopped chives
1 teaspoon Worcestershire sauce
For the burgers: Whisk mayonnaise, lime juice,egg, soy sauce, cayenne and salt together in a medium bowl. Add pepper, onion, corn, and chiles and combine. Add panko and stir. Gently mix in salmon.
Divide mixture into 6 equal parts and shape into a ball, then pat into a 3-inch diameter patty, about 1-inch thick.
Heat oil in a cast iron or heavy bottom skillet over high heat. When pan is hot, reduce to medium, and add patties. Cook until golden brown on the bottom, 2 – 3 minutes, then gently flip with a spatula and brown the other side, an additional 2-3 minutes. Transfer to a paper lined plate.
For the sauce: Whisk yogurt, chives, and Worcestershire sauce in a small bowl.
Serve burgers on a toasted bun with sauce.