MY HOMEMADE SALMON BURGERS, YEP! BETTER THAN THE OTHER TYPE.

Homemade salmon burgers are easier to make and taste much better, especially, since you have total control of all the ingredients that go into making them. Is a little more work but it is so worth it.
 
Category:  Entrée 
Approx. Prep and Cook Time:  35 to 40 minutes
Approximate Cost:    $ 10.11   or $5.05 per serving
Difficulty Level:  Easy
Allergens, Other: (For Gluten Free please use instead GF bread and crackers)    
Servings: 2 (2 full salmon burgers)
 
Ingredients
2 small salmon steaks cut in small bite size pieces ($3.76)
2 tbsp. Angie’s basting oil (to marinate the cakes, for cooking them and for the sweet potatoes) (.65)
1 ½ tsp. Angie’s dry seasoning (.30)
8 small soda crackers crumbled, about ½ cup (.30)
1 tbsp. Dry onion flakes (.30)
1 egg (.20)
1 lemon (for juice and for garnish) (.35)
1 c. spring mix and spinach greens (.75)
1 med-size tomato, sliced (.30)
1 avocado, sliced ($1.25)
½ small onion, sliced (.20)
1 tbsp. basting oil to cook the cakes (.50)
2 tbsp. Tzatziki (instead of mayonnaise to spread on bread buns) (.25)
2 French Hamburger buns ($1.00)

Directions
Clean the salmon filets and cut them in very small cubes. (I discard the skin)
Season the salmon with 1 tbsp. Angie’s basting oil, 1 tsp. Angie’s dry seasoning. Set aside.
In a bowl add the following ingredients: 1/4 cup of crumbled crackers, 1 beaten egg, the juice of ½ a lemon, the dry onion flakes and finally, the already seasoned salmon cubes. Mix all well and put in the freezer for 5 minutes.
 After the 5 minutes are over, take the salmon mix from the freezer and mix well again.
To obtain even sizes, scoop each salmon cake with an ice cream scooper and/or shape it with your wet hands.
Add 1 tbsp. of my basting oil to a skillet in med. high and cook your cakes until golden brown.
 You are now ready to build your salmon burgers. Spread a small amount of Tzatziki to the buns, add the tomato, onion, avocado and greens. Done!
 
Note: For the heck of it, I also spread a generous amount of my hummus on one side of the buns. Smile.