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Salmon Pattie Burgers

Salmon Pattie Burger

Salmon Pattie Burger


Makes 4 servings


1 can (about 14 ounces) red salmon, drained
1 egg white
2 tablespoons toasted wheat germ
1 tablespoon dried onion flakes
1 tablespoon capers, drained
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
Nonstick cooking spray
4 whole wheat buns, split
2 tablespoons Dijon mustard
4 tomato slices
4 thin slices red onion or 8 slices dill pickles
4 lettuce leaves


  1. Place salmon in medium bowl; mash bones and skin with fork, and flake salmon. (If you prefer, discard bones and skin.) Add egg white, wheat germ, onion flakes, capers, thyme and pepper; mix well.
  2. Divide into 4 portions and shape into firm patties. Place on plate; cover with plastic wrap and refrigerate 1 hour or until firm.
  3. Spray large skillet with cooking spray. Cook patties on medium heat 5 minutes per side.
  4. Spread cut sides of buns lightly with mustard. Place patties on bottoms of buns; top with tomato and onion slices, lettuce leaves and tops of buns.


Red salmon is more expensive with a firm texture and deep red color. Pink salmon is less expensive with a light pink color.

Nutritional Information

Serving Size: 1 sandwich
Sodium 894 mg
Protein 28 g
Fiber 5 g
Carbohydrate 28 g
Cholesterol 63 mg
Saturated Fat 3 g
Total Fat 14 g
Calories from Fat 35 %
Calories 327

Dietary Exchange

Meat 3
Vegetable 1
Starch 1-1/2
Fat 1/2

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