Salmon Burgers

Salmon Burgers
The recipe Salmon Burgers is ready in around 20 minutes and is definitely a tremendous dairy free and pescatarian option for lovers of American food. This recipe makes 8 servings with 480 calories, 40g of protein, and 18g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have pink salmon, egg whites from eggs, mayonnaise, and a few other ingredients on hand, you can make it.

Instructions

1
Put salmon in a bowl; remove skin and bones. In a bowl, whisk egg whites and mayonnaise. Stir all ingredients together (except buns). Form into 8 patties, cover and chill for 1 hour. Prepare a charcoal fire or set a gas grill to medium-high. Thoroughly oil grill grate; mist burgers with cooking spray. Grill burgers until firm, 3 minutes per side.
Ingredients you will need
Cooking SprayCooking Spray
Egg WhitesEgg Whites
MayonnaiseMayonnaise
SalmonSalmon
RollRoll
Cooking OilCooking Oil
Equipment you will use
GrillGrill
WhiskWhisk
BowlBowl

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
DifficultyNormal
Ready In20 m.
Servings8
Health Score39
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