SALMON BURGER

This simple recipe uses staple ingredients for a lean and moist burger.
A change from beef, and ideal for burgers in a hurry. 

15 oz can sockeye salmon  
1 egg
½ cup chopped onion
2  thinly sliced green onion  
2 Tbsp freshly chopped parsley  
1 Tbsp lemon juice  
1 tsp Worcestershire sauce  
¾ cup quick cooking oats
freshly ground black pepper

1. Drain salmon, mash, and combine with other ingredients.
2. Form into patties.
3. In a lightly oiled, non-stick pan, sauté until browned on both sides.

Serve on whole-wheat burger buns with mustard, lettuce, thinly sliced cucumber, and pickles.

VARIATIONS: 
• Barbecue 5 min. per side on a lightly oiled grill.
• Use leftover cooked salmon in place of canned. 
• In a food processor, lightly chop 1 lb (500 g), raw ground salmon cook longer than canned.

 Excellent on the barbecue. Serve on a variety of buns with herbed mayo and red onion rings.

Prep time: 20 min.  GF, V or Vn with alternatives Serves 4