TERIYAKI SALMON BURGER

Teriyaki Salmon Burger image

Provided by Becca Bricker

Categories Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup unsweetened pineapple juice
2 tablespoons brown sugar
2 tablespoons teriyaki sauce
1/4 teaspoon salt
1/4 teaspoon garlic pepper seasoning
1 salmon fillet, skin removed and cubed (1 pound)
1/2 cup soft breadcrumbs
6 teaspoons fat-free mayonnaise
4 hamburger buns
4 lettuce leaves
1 tomatoes, sliced
red onion, slices

Steps:

In a large resealable bag, combine the first 5 ingredients; add salmon. Seal bag and turn to coat; refrigerate 1 hour.
Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into 4 patties; cover and refrigerate 1 hour.
Coat grill rack with non-stick spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes or until meat thermometer reads 140 degrees.
Spread 1 1/2 tsp of mayonnaise on each bun. Serve patties on buns with lettuce, tomato, and onion.

Nutrition Facts : Calories 293.1, Fat 5.9, SaturatedFat 1.2, Cholesterol 37.4, Sodium 855.1, Carbohydrate 37.2, Fiber 1.9, Sugar 14, Protein 22