Tex-Mex Salmon Burgers with Salsa

Tex-Mex Salmon Burgers with Salsa
Cook Time
11 - 15 min
Yield
5 servings
Calories
300
Protein
20g

Ingredients

1/2 cup low-sodium diced tomatoes

1 tbsp Poco Picante Salsa Mix

1 tbsp fresh cilantro (chopped, optional)

2 tbsp light mayonnaise

1 lb (450 g) boneless, skinless salmon fillet, cut into 1" cubes (or 2 cans water-packed salmon, drained)

2 egg whites

2 tbsp Taco Seasoning

3 tbsp 3 Onion Dip Mix

1/4 cup fresh parsley (chopped)

5 whole-wheat buns (toasted)

lettuce leaves

fresh cilantro (chopped for garnish, optional)

Preparation

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

Products

Sold Out
Poco Picante Salsa
$9.50
Taco
$8.50

Recipe Note

If using canned salmon, skip the food processor and use a mixing bowl instead!

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

Serve with seasonal greens and prepared Epicure Dressing.