Mini Salmon Burgers

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READY IN: 2hrs 38mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    egg, beaten
  • 1
    (15 ounce) can salmon, drained and flaked
  • 14
  • 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
  • 14
    cup kraft thousand island dressing
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DIRECTIONS

  • Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
  • Cook in large nonstick skillet on medium-high heat 3 to 4 minutes on each side or until golden brown on both sides.
  • Serve in rolls topped with remaining ingredients.
  • KRAFT KITCHE'S TIPS:
  • 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.
  • SUBSTITUTE: Substitute 2 Tablespoons chopped fresh parsley for the onions.
  • 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.
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