Bay of Fundy Burger

Bay of Fundy Burger

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Bay of Fundy Burger

1 (¼ pounds (560g)) fresh boneless, skinless salmon fillets, chopped in ¼” (0.5cm) cubes
1 slice fresh white bread, torn into crumbs
1 green onion, finely chopped
¾ cup (175mL) dried bread crumbs
2 eggs, beaten
Salt and pepper to taste
1 tbsp (15mL) Crisco® Canola or Vegetable oil for grilling
6 (71g each) buns
Red onion

Tangy Caper Mayo:
2 tbsp  (30mL) Bick’s® Tangy Dill Relish
2 tbsp (30mL) light mayonnaise style dressing
1 tsp (5mL) capers, drained, rinsed and chopped
1 tsp (5mL) lemon juice

1. Combine all ingredients in medium bowl. Wet hands with cold water and divide mixture into 6. Shape into patties. Cover and refrigerate, for at least 1 hour.

2. Preheat barbeque grill to medium. Lightly brush patties with oil and place oiled side down on grill. Brush tops with remaining oil. Grill 2-3 minutes per side, or until no longer pink inside.

3. Brush buns with caper mayo, top with burgers, sliced tomato, lettuce and red onion. Enjoy!

Tangy Caper Mayo:

4. Combine all ingredients and refrigerate until ready to use.

Preparation Time : Burger: 10 minutes
Mayo: 5 minutes

Baking Time : 6 minutes
Freezing: Excellent

Makes: 6 burgers

1. These salmon burgers freeze well raw or cooked. To freeze the burgers raw, wrap each burger individually in plastic wrap and then place in a freezer bag. Lightly oil burgers and grill directly from the freezer. Add 5 minutes to the total grilling time. Or, simply cook them and freeze them already cooked. To reheat, place frozen cooked burgers in a 350°F (175°C) oven for about 15-20 minutes.
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Bay of Fundy Burger

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