Sammie Burgers

Sometimes that recipe on the label isn't so bad. Such is the case for Chicken of the Sea's Sammie Burgers. It's a quick and easy alternative to beef burgers, and can be grilled, fried, or baked.

What's a Sammie Burger?  Salmon. Not the fresh kind, either. Regular ol' pink salmon in a 14.75 oz can.

I champion very few canned goods due to the high salt content. However, according to Consumer Reports, a USDA study found slightly higher levels of two omega-3s in canned pink and red salmon than it found in fresh. It's a trade off.

You can use the pouches. Make certain to check measurements. The canned fish recipe uses 1 cup of breadcrumbs but the pouch needs only 1/4 cup, for example. The pouch recipe is available on Chicken of the Sea's website.

Gruff's Tips 
Brands:
There are several brands of canned salmon. I do prefer Chicken of the Sea. Any brand will do provided you have at lease 14 oz.

Drain and flake:
Nearly all canned salmon sold in America is already cooked. Don't be tempted to add the liquid from the can, however. It is a salty mess. You can eat the bones and skin. They crumble up and become unnoticeable.

Bread Crumbs:
Any brand of seasoned breadcrumbs will do. I use Progresso Italian Style. Not all products absorb the same amount of liquid. Cheap crumbs can destroy meatball, meatloaf, and our Sammies.

As with all pre-made stuff, salt can be is a negative factor. The salt in these crumbs means you don't add salt to the recipe.You can also make your own seasoned breadcrumbs. I'm not nearly that adventurous or bored.  Here's a decent recipe, however: Taste of Home Seasoned Bread Crumbs

Substitutions:
There are a variety of ways to cobble these things together. I've provided the original recipe on the can. Experiment! Let me know how it turns out.

Sammie Burgers

• 1 14 oz can pink salmon
• 1 cup seasoned breadcrumbs
• 1/2 cup finely chopped onion
• 3 tablespoons mayonnaise or salad dressing
• 2 eggs, beaten
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon garlic powder
• 1-2 tablespoons vegetable oil, if frying

1. Drain and flake the salmon in a medium bowl.

2. Combine everything except the oil.

3. Form patties by hand or flatten the mixture between two pieces of wax paper and roll it out, the use a glass to punch out round patties.
4. STOVE TOP: Heat a skillet. Add the oil. Cook over medium heat until all sides are brown and heated through.
GRILLING: You'll need to grill on a well-seasoned BBQ. Keep an eye on them. They could dry out if the heat is too high.
BAKING: 350* oven. Again, watch them. This fish is already precooked so all you're doing is making sure the eggs are not still raw. You can spray a baking sheet (or use a good non-stick one) to make removing them easier. 

Makes 8 servings. Prep time averages 25 minutes. 

 

Nutritional Info

Serving Size 1 burger; Calories 272; Calories from Fat 122; Saturated Fat 2.5; Carbohydrates 29; Fiber 1.5; Sugars 4.5; Protein 9; Cholesterol 62; Sodium 492; Vitamin A 2%; Vitamin C 2%; Calcium 9%; Iron 12%;

You can also make these in the morning and refrigerate them. Cook them when you get home. Quick meal! 

Photo credit: Chicken of the Sea

Please feel free to toy with this recipe as you like. All credit goes to Chicken of the Sea and Thai Union International, Inc.