Salmon Burgers!


3 15 oz cans salmon

2 tsp garlic powder

1 cup pureed pumpkin

2 frozen dill cubes

salt and pepper to taste

1/4 cup each chopped onion, chopped celery, chopped carrot (if desired)  

 mix all ingredients together and form into 12 balls

spray or coat a pan with oil and pan sear 3 minutes on each side!

recipe variations:

1. use fresh salmon in place of canned

2. use left over roasted squash or sweet potato instead of pumpkin

3. Asian burgers: replace onions in the recipe with leeks,  add 1 tsp sesame oil, 2 tsp soy sauce and 1 tsp ground ginger to the recipe. Omit crushed dill. If you like it spicy top with ½ tsp sriracha sauce

4. Greek salmon burger: omit crushed dill. Chop ½ cup sliced black olives and mix with the rest of the ingredients. Top with ½ oz crumbled feta cheese and red onion sliced

5. Replace a hamburger bun with a large lettuce leaf to make a low carb main

6. Choose canned tuna instead of salmon

7. If you don’t want to use the stove, these can also be made my preheating the oven to broil and placing them in on a cookie sheet lined with aluminum foil. Cook on five minutes each side or until golden on both