Yield: 4 servings; 1 burger per serving Calories: 373 Sugar: 3 g Sodium: 598 mg Fat: 2 g Saturated Fat: 2 g Carbs: 47 g Fiber: 6 g Protein: 29 g Cholesterol: 71 mg
5-ounce can pink salmon, drained, or 1½ cups chopped cooked fresh salmon
2 egg whites
1 small onion, finely chopped (about ⅓ cup)
½ cup salt-free breadcrumbs
4 teaspoons honey mustard, divided
¼ cup light mayonnaise
4 cups frozen Idaho® potato hash browns, thawed
4 lettuce leaves
4 thick tomato slices
½ avocado, peeled and cut into 8 slices
Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
In a small bowl, combine the salmon, egg whites, onion, breadcrumbs, and 1 tablespoon of the mustard. In another small bowl, combine the remaining mustard with the mayonnaise and set aside. Press one-quarter of the salmon mixture into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on a baking sheet and repeat with the remaining salmon.
Squeeze any excess water from the hash browns. Press one-quarter of the hash browns into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on the baking sheet and repeat with the remaining hash browns to form the “buns”.
Spray the patties and “buns” with cooking spray. Bake for 20 minutes. Remove the salmon patties and keep warm; leave the “buns” in the oven.
Increase the temperature to 450° F and cook the “buns” for another 5 to 10 minutes, until lightly browned.
Place a salmon patty, on each of 4 plates. Top with equal amounts of the mayonnaise mixture, a lettuce leaf, tomato slice, 2 avocado slices and top with “bun”.