|30 min||15 min||45 min||4|
|2 can, drained||Salmon, sockeye (red), canned, drained|
|1/4 cup||Rolled oats, dry|
|2 tbsp chopped||Yellow onion|
|2 medium egg||Egg|
|2 tbsp||Lemon juice|
|1/4 cup||Parsley, fresh (chopped)|
|3/4 tsp, ground||Basil, dried|
|1/8 tsp||Red pepper flakes|
|1 pinch||Salt and pepper|
1. Combine salmon, oats, onion, eggs, lemon juice, parsley, basil, red pepper flakes, salt and pepper and mix well.
2. Chill in fridge for 30 minutes, then shape into patties.
3. Grill for about 10-15 minutes (check notes). Serve and enjoy!
You can bake the burgers in the oven. Simply preheat oven to 400F and place on parchment lined baking sheet for 15-20 minutes flipping halfway through.
Double or triple the recipe and store the leftover patties in the freezer for up to 3 months for quick prep. Ensure to fully cook frozen patties.
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.
High in omega-3s important for heart, brain and hormone health.