Mini Salmon Burgers

Salmon sliders, anyone? These smart mini fish burgers are topped with fresh tomato and spinach and dressed with Thousand Island Dressing. Well-schooled in tasty. From kraftrecipes.com.

• Ready In: 2 hrs 38 mins
• Serves: 12
• Yields: 12 mini burgers

Ingredients

• 1  egg, beaten
• 1 (15 ounce) can salmon, drained and flaked
• 1⁄4 cup Miracle Whip
• 20  Ritz crackers, finely crushed (about 3/4 cup)
• 1  green onion, sliced
• 12  mini whole wheat  sandwich buns, partially split (3 inch)
• 3  plum tomatoes, cut into 4 slices each
• 1  cup  baby spinach leaves
• 1⁄4 cup  kraft  thousand island dressing

Directions

1. Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
2. Cook in large nonstick skillet on medium-high heat 3 to 4 minutes on each side or until golden brown on both sides.
3. Serve in rolls topped with remaining ingredients.
4. KRAFT KITCHE'S TIPS:
5. HOW TO GRILL PATTIES: Spray grill with cooking spray. Heat to medium heat. Grill patties 3 to 4 minutes on each side or until golden brown on both sides.
6. SUBSTITUTE: Substitute 2 Tablespoons chopped fresh parsley for the onions.
7. MAKE AHEAD: Shape salmon mixture into patties as directed. Store in a tightly covered container in the refrigerator up to 24 hours before cooking as directed.