This is delicious! The salmon actually comes from a can but before you think, “Oh, a can….that can’t be good”…just know that Trig (who films and creates our videos AND makes me look good!) turned up his nose and said he wouldn’t like it because it came from a can. And then he proceeded to eat two of them! I only used half of the can of salmon in this recipe and it made four burgers. Of course you can use the entire can and make more or bigger patties. The entire cost of the meal, including the buns, salad greens, aioli and salsa came in at $9.23….not bad!
Prep Time: 15 minutes
Cook Time: 5-6 minutes
Serves: 4 for approx $5.73
- 1 large egg, lightly beaten
- 1/2 14.75 oz can salmon, drained (but save the liquid)
- 1/2 cup crushed saltine crackers (about 11-12 crackers)
- 1/4 cup red or green bell pepper
- 2 tablespoons finely chopped jalapeno
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1/4 teaspoon pepper
- 1 tsp vegetable, canola or olive oil
- 1-2 tablespoons oil (for cooking-use whatever oil you use from above)
- 4 hamburger buns
- 4 red onion slices
- salad greens
- lemon aioli (recipe to follow)
Combine first nine ingredients in a large bowl and then shape in four patties. Heat a large skillet over medium high. Add oil. Add patties and cook about two minutes, turn and cook about two to three more minutes or until browned. Serve patties on buns with salad greens, onion slice and lemon aioli.
*from Bon Appetit/July 2008 by Amy Finely
Prep Time: About 5 minutes or less
Makes about 2/3 cup for approx 50 cents
- 2 garlic cloves, pressed
- 1/4 teaspoon kosher salt
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with salt and pepper. This can be made 1 day ahead if desired. Cover and chill.
Southwestern Black Bean and Corn Salsa:
I have been making this salsa for years and everyone always asks for the recipe after trying it. I found this in a Southern Living Cookbook and played with the ingredients a bit. All the work is in the prep. This will last in the fridge for up to one week. This is a yummy side to any protein and also tastes great with corn chips.
Prep Time: 15 minutes
Cook Time: 2 minutes
Makes 3 cups for about $3.00
- 3/4 teaspoon cumin seed
- 1 15 oz can black beans, rinsed
- 1/2 of a 15 1/4 can whole kernel corn, drained
- 1/2 small red pepper, chopped or minced
- 1/2 small red onion, chopped or minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/6 (half of a 1/3 measuring cup) fresh lime juice
- 1/8 (half of a 1/4 measuring cup) olive oil
- 1-2 cloves garlic, crushed or chopped
- 1/8 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper flakes
- 1/8 teaspoon fresh ground black pepper
Toast cumin seeds in skillet over medium heat for 1-2 minutes until brown and fragrant, stirring often.* This is a key ingredient to the recipe. You really want to use cumin seed and not powder. Combine cumin seeds, black beans, and remaining ingredients. Toss well, cover and store in refrigerator up to one week.
Gluten free and vegan.