By Kim Galeaz, R.D.
Switch up your burger routine with salmon for a brand new flavor and loads of omega-3s (which are great for kids’ brain development). For younger toddlers, ditch the bun and crumble up the patty to be eaten with their fingers.
7 ounces skinless, boneless pink salmon
1/4 cup light mayonnaise
2 tablespoons finely chopped shallots
1 tablespoon finely minced fresh dill
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup garlic and herb breadcrumbs, divided
1 large egg, beaten
Nonstick cooking spray
Whole wheat hamburger buns, lettuce, and tomato, for serving
1. In a bowl, combine the salmon, mayonnaise, shallot, dill, lemon juice, and lemon zest. Add half of the breadcrumbs and the egg and mix until well blended.
2. Pour the remaining breadcrumbs on a plate. Divide the salmon mixture into three balls; roll each ball in the breadcrumbs. Flatten the balls into patties about 1/2-inch thick.
3. Coat 10-inch skillet with nonstick cooking spray and cook salmon patties over medium heat for 3 to 4 minutes per side, until golden brown. Serve each on a whole-wheat burger bun with lettuce and tomatoes, if desired.
Makes 3 burgers