TERIYAKI SALMON BURGERS

TERIYAKI SALMON BURGERS image

Categories Fish

Yield 4 servings

Number Of Ingredients 12

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1/4 cup unsweetened pineapple juice
2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
2 tablespoons reduced-sodium teriyaki sauce
1/4 teaspoon salt
1/4 teaspoon garlic pepper blend
1 salmon fillet (1 pound), skin removed and cubed
1/2 cup soft bread crumbs
6 teaspoons fat-free mayonnaise
4 hamburger buns, split
4 lettuce leaves
4 tomato slices
1 red onion slice, separated into rings

Steps:

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