H
Harvey Balboner
Guest
15oz can bonless, skinless pink salmon, undrained
11 oz can mexican korn drained (the kind with peppers in it)
1&1/2 cup of crushed saltines
1/2 cup finely chopped onion
2 large eggs
2 tsp olive oil
Put the salmon in a bowl, and mash it, put in the korn, crackers, onion, and eggs. Mix togather, then pat out into 4 burger patties.
Heat 1 tsp oil in a non-stick skillet, cook 2 burgers at one time, over medium heat, about 3 minutes per side, add the other tsp of oil, and cook the other 2.
Serve on bun with a slice of tomato, and lettuce or baby spinach.
Nutrition info. per burger
364 calories, 29 grams of protein, 32 g carbs, 13 g fat.
Be sure to turn on your stove draft fan while cooking.
11 oz can mexican korn drained (the kind with peppers in it)
1&1/2 cup of crushed saltines
1/2 cup finely chopped onion
2 large eggs
2 tsp olive oil
Put the salmon in a bowl, and mash it, put in the korn, crackers, onion, and eggs. Mix togather, then pat out into 4 burger patties.
Heat 1 tsp oil in a non-stick skillet, cook 2 burgers at one time, over medium heat, about 3 minutes per side, add the other tsp of oil, and cook the other 2.
Serve on bun with a slice of tomato, and lettuce or baby spinach.
Nutrition info. per burger
364 calories, 29 grams of protein, 32 g carbs, 13 g fat.
Be sure to turn on your stove draft fan while cooking.
