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Salmon Burger Sliders
- In a mixing bowl stir together 1 (15-ounce) can rinsed, drained canned salmon (remove the skin), 8 finely crushed saltine crackers, 1 small finely diced red bell pepper, ¼ cup reduced-fat mayonnaise or Miracle Whip, 1 teaspoon fresh lemon juice and 2-3 drops hot sauce. Mix well to combine.
- Shape the salmon mixture into 8 meatball-size round balls. Heat nonstick skillet and coat with cooking spray. Add the 8 salmon “balls” to the skillet. Press down with spatula to form small round patties. Cook over medium heat. Turn when the under-side is browned. Cook for a few more minutes to brown.
- Serve the salmon burgers on mini multi-grain slider buns, along with lettuce leaves and sliced tomatoes. On the side have tartar sauce, if desired.