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Teriyaki Salmon Burgers

 Teriyaki Salmon Burgers
"My teenage son absolutely loves these burgers," Resia Ayres confirms from Lexington, Kentucky. "We also like to top the patties with melted cheese."
4 ServingsPrep: 10 min. + chilling Grill: 10 min.

Ingredients

  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic pepper blend
  • 1 salmon fillet (1 pound), skin removed and cubed
  • 1/2 cup soft bread crumbs
  • 6 teaspoons fat-free mayonnaise
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 tomato slices
  • 1 red onion slice, separated into rings

Directions

  • In a large resealable plastic bag, combine the first five
  • ingredients; add salmon. Seal bag and turn to coat; refrigerate for
  • 1 hour.
  • Drain and discard marinade. Place salmon in a food processor. Add
  • bread crumbs; cover and process until blended. Shape into four
  • patties; cover and refrigerate for 1 hour.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill patties, uncovered, over medium
  • heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or
  • broil 3-5 minutes longer or until a meat thermometer reads 140°.

2 of 2

Teriyaki Salmon Burgers (continued)

Directions (continued)

  • Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns
  • with lettuce, tomato and onion. Yield: 4 servings.
Nutritional Facts: 1 burger equals 383 calories, 15 g fat (3 g saturated fat), 68 mg cholesterol, 565 mg sodium, 33 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.