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Nutrition Facts
Serving Size 293 g
(Approx. 6 Servings)
Amount Per Serving
Calories 650 Calories From Fat 370
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 860 mg 36%
Total Carbohydrate 38 g 13%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 31 g
Vitamin A 30% Iron 13%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Fish Burgers
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

24 Oz Atlantic salmon
1 cup(s) panko bread crumbs, divided
1 cup(s) onion, finely diced
1/2 cup(s) mayonnaise
1/4 cup(s) Dijon mustard
1 Tsp kosher salt
1 Tsp black pepper, ground
2 serrano peppers, seeded and finely diced
1/2 cup(s) cilantro, chopped
1/2 cup(s) canola oil, for frying
1 cup(s) flour
3 extra large eggs, beaten
4 hamburger buns
2 cup(s) lettuce, shredded
1 medium beef steak tomato, sliced
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Instructions

1
Preheat oven to 400°F.
2
Place salmon skin side down on a foil lined sheet pan then bake about 15 minutes. Allow to rest until cool enough to handle.
3
Meanwhile in a large bowl, combine 1/2 cup panko bread crumbs, onions, mayo, mustard, salt, pepper, peppers and cilantro.
4
Once fish is cool enough to handle, remove skin and crumble into panko mixture. Mix until well incorporated.
5
Form into four, 6 ounce patties. Place on a tray and refrigerate 30 minutes.
6
To cook patties, heat oil in a large cast iron pan over medium-high heat.
7
Dredge patties in flour, then eggs and remaining panko. Remove excess and place patties in hot oil.
8
Cook 6 minutes per side while adjusting heat, if necessary, to prevent burning.
9
Place fish on hamburger buns and top with lettuce and tomato.

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