RECIPE: 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.
You can also make these in the morning and refrigerate them. Cook them when you get home. Quick meal!
Please feel free to toy with this recipe as you like. All credit goes to Chicken of the Sea and Thai Union International, Inc.
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.
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!
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| 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.