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Maple Salmon Burger

The sweet-savoury flavours of maple syrup with sundried tomatoes and rosemary are the perfect complement in these hearty, protein-packed salmon burgers...eh! 

Makes 4 Burgers
Prep time
20 min
Chill Time
20 min
Cook Time
10 min
Time to Table
50 min

Ingredients

2 cans (142 g each)
CLOVER LEAF® Flaked Pink Salmon with Skin & Bones Removed, drained
2 tbsp (30 mL)
chopped sundried tomatoes
2 tbsp (30 mL)
minced red onion
1 tbsp (15 mL)
Dijon mustard
2 tbsp (30 mL)
Maple syrup
1 tsp (5 mL)
minced garlic
1 tsp (5 mL)
horseradish
1 tbsp (15 mL)
minced fresh rosemary
1
egg, lightly beaten
1/4 cup (50 mL)
whole wheat bread crumbs
1 tbsp (15 mL)
olive oil
2 tsp (10 mL)
prepared olive tapenade
4
whole wheat hamburger buns
4
leaves of lettuce
4
thick slices of tomato

Preparation

  1. Add both cans of salmon to a medium bowl and stir in sundried tomatoes and onion. 
  2. In a small bowl, stir mustard, maple syrup, garlic, horseradish, and rosemary into beaten egg, then mix into salmon until fully combined. 
  3. Stir in breadcrumbs, cover bowl with plastic wrap, and refrigerate for 20 minutes (or up to an hour), until mixture is firm enough to form into patties. 
  4. Form mixture into 4 patties. 
  5. In a large skillet, heat olive oil over medium high heat for 30 seconds. Cook salmon patties until browned and stiff on both sides, about 4 minutes each side. 
  6. Spread each bun with 1/2 teaspoon olive tapenade, and top salmon patty with a slice of tomato and a lettuce leaf.

Nutrition

Amount per serving% Daily Value
Calories
320
Fat
8 g
11%
Saturated Fat
1.5 g
Trans Fat
0 g
Saturated + Trans
8%
Carbohydrate
39 g
Fibre
5 g
18%
Sugars
11 g
11%
Protein
22 g
Cholesterol
75 mg
Sodium
680 mg
30%
Potassium
450 mg
10%
Calcium
125 mg
10%
Iron
4 mg
22%

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