Tex-Mex Salmon Burgers with Salsa

11 - 15 min

5 servings

Ingredients

  • 1 tbsp Poco Picante Salsa Mix
  • 1⁄2 cup low-sodium diced tomatoes
  • 1 tbsp fresh cilantro, chopped, optional
  • 2 tbsp Fajita Seasoning
  • 1 lb (450 g) boneless, skinless salmon fillet, cut into 1" cubes , or 2 cans water-packed salmon, drained
  • 2 egg whites
  • 1⁄4 cup fresh parsley, chopped
  • 2 tbsp light mayonnaise
  • 3 tbsp 3 Onion Dip Mix
  • lettuce leaves
  • 5 whole-wheat buns, toasted
  • fresh cilantro, chopped for garnish, optional

Preparation

  • Combine first 3 ingredients in a small mixing bowl. Set aside.
  • Mix next 6 ingredients in a food processor or blender until coarsely ground. Do not over-process. Form into 5 patties.
  • Grill burgers on barbecue, or fry in a pan over medium heat for 3–5 minutes per side.
  • Place lettuce on buns and top with burgers. Spread salsa on burgers and add cilantro, if desired. Top with buns and serve.

Nutritional Information

Per serving: Calories 300, Fat 9 g (Saturated 1 g, 0 0 g), Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 37 g (Fiber 7 g, Sugars 6 g), Protein 20 g.

Tips

Leftover burger meat makes a great salad topper or filling for sandwiches and wraps.

Serve with seasonal greens and prepared Epicure Dressing.

Tips

Leftover burger meat makes a great salad topper or filling for sandwiches and wraps.

Serve with seasonal greens and prepared Epicure Dressing.