Leftovers make a great salad topper or filling for sandwiches and wraps!
INGREDIENTS
Makes 5 servings
Sauce
1 Tbsp (15 ml) VE Tropical Fruit Dip Mix
¼ cup (60 ml) low-fat plain yogurt
1–2 Tbsp (15–30 ml) chopped fresh cilantro
Burgers
1 Tbsp (15 ml) VE Louisiana Hot & Spicy Dip Mix
1 lb (450 g) boneless, skinless salmon fillet, cut into 1” (2.5 cm) cubes, or 2 cans water-packed salmon, drained
2 egg whites
¼ cup (60 ml) chopped parsley
2 Tbsp (30 ml) low-fat mayonnaise
3 Tbsp (45 ml) VE 3 Onion Dip Mix
Lettuce leaves
5 whole-grain buns, toasted
- Combine sauce ingredients in a small mixing bowl and set aside.
- Coarsely grind first 6 burger ingredients in a food processor or blender. Do not over-process. Form into 5 patties.
- Grill burgers on barbecue or fry in a VE Eclipse® Coated Professional Frying Pan over medium heat for 3–5 minutes per side.
- Place lettuce on buns, top with burgers and spread with sauce.
- Sprinkle with cilantro, if desired.
Per serving: Calories 330, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 330 mg,
Carbohydrate 30 g (Fibre 4 g, Sugars 7 g), Protein 27 g.
Creative Cooking Try VE Cajun Seasoning instead of VE Louisiana Hot & Spicy Dip Mix.
Serving Suggestion Serve with prepared VE Tropical Fruit Dip and sliced mango or a fruit platter.
Health Tip Buy water-packed canned salmon for less fat!