Ingredients

The following ingredients have 4 Servings
  • 1 pound wild salmon fillet
  • 6 tablespoons panko bread crumbs
  • 2 cloves garlic (minced)
  • 1 large egg (lightly beaten)
  • 2 tablespoons Girard's Caesar Dressing
  • 1 tablespoon Worcestershire sauce
  • 4 buns
  • Toppings: romaine lettuce, sliced tomatoes, avocado slices, parmesan cheese, extra dressing

Instruction

  • Remove the skin from the salmon. Cut a little less than 1/2 of the salmon off and place the cut piece in food processor to finely chop. This will help hold the burgers together. Finely chop the remaining salmon with a knife.
  • In a medium bowl, combine the salmon with panko and garlic.
  • In a small bowl, combine egg, Girard's Caesar Dressing and Worcestershire sauce; add to salmon mixture, tossing gently to combine.
  • Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
  • Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
  • Serve on buns, topped with romaine, tomato, avocado, parmesan and extra Caesar dressing.
  • For a side dip; combine ½ cup Girard’s Caesar Dressing with 1-2 teaspoons Worcestershire sauce.