Serving Size: approx. (4) – 6 oz burgers
Ingredients:
1 lb salmon steaks
1 cup portobello mushrooms, chopped fine
4 ounces blue cheese crumbles
1/4 cup scallions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste
olive oil, for sautéing
4 whole grain buns, toasted
Peach Salsa:
2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red cherry peppers, chopped fine
1/4 cup red onion, chopped
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste
Directions:
In food processor, pulse salmon. Add to mixing bowl.
Add mushrooms, blue cheese, scallions, basil, lemon zest, salt and pepper. Fold and divide into individual patties.
Lightly coat a nonstick sauté pan with olive oil, heat on medium/low. Place patties in pan and sauté until brown on one side. Flip and sauté other side. Approx. 5 mins on each side.
