Pantry Salmon Burgers


When I was deciding on what to make for lunch, I visited my pantry for a little inspiration. I was happy to find canned salmon and canned beans. I then declared that Pantry Salmon Burgers would be on the menu for lunch. I mixed up the canned salmon, with pureed beans, scallions, and a few other ingredients I shaped them and then sauteed them. And before we knew it, lunch was served. These were delicious and so easy to prepare. So if you in the mood for a healthy lunch and don't have fresh salmon, here's a great alternative.


Ingredients for Pantry Salmon Burgers:

2 burgers


1 can salmon, drained

1 can butter beans, rinsed and drained (reserve 2 teaspoons of liquid)

2 scallions, chopped

2 teaspoons chopped roasted pepper

1/2 of small lemon

1 clove of garlic, minced

1 teaspoon dijon mustard

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

2 sandwich rolls

Serve with lettuce, tomato, red onion and mayonnaise


Time-Saving Tip: Prepare and shape the burgers a few hours in advance.


Let's see what we need.

We're ready to cook.



Add the beans to a small processor and one teaspoon of the reserved liquid. Process until coarsely chopped.


Combine the salmon, beans, garlic, scallions, roasted pepper, mustard, salt, and pepper. Mix in some of the lemon juice. Shape into two burgers and refrigerate for at least 30 minutes before cooking.


Coat a non-stick pan with cooking spray and add the buns cut side down. When golden, transfer them to a plate. Once hot, add the burgers and cook until golden on both sides. Then it's time to build the sandwiches. I like to add a little mayo on the bottom bun, top it with lettuce, tomato, burger, onion, a bit more mayo, and then the top bun.


They're ready! Pantry Salmon Burgers are a snap to prepare and so delicious. They're also great served on lettuce for a gluten-free meal.


Enjoy!


Pantry Salmon Burgers:

2 burgers


  • 1 can salmon, drained

  • 1 can butter beans, rinsed and drained (reserve 2 teaspoons of liquid)

  • 2 scallions, chopped

  • 2 teaspoons chopped roasted pepper

  • 1/2 of small lemon

  • 1 clove of garlic, minced

  • 1 teaspoon dijon mustard

  • 1/8 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • 2 sandwich rolls

  • Serve with lettuce, tomato, red onion and mayonnaise

  • Add the beans to a small processor and one teaspoon of the reserved liquid. Process until coarsely chopped. Combine the salmon, beans, garlic, scallions, roasted pepper, mustard, salt, and pepper. Mix in some of the lemon juice. Shape into two burgers and refrigerate for at least 30 minutes before cooking.

  • Coat a non-stick pan with cooking spray and add the buns cut side down. When golden, transfer them to a plate. Once hot, add the burgers and cook until golden on both sides. Then it's time to build the sandwiches. I like to add a little mayo on the bottom bun, top it with lettuce, tomato, burger, onion, a bit more mayo, and then the top bun.

  • Time-Saving Tip: Prepare and shape the burgers a few hours in advance.

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