Yield: 4 Servings
Measure | Ingredient |
---|---|
⅔ cup | Honey |
⅔ cup | Ketchup |
1 tablespoon | Cider vinegar |
2 teaspoons | Horseradish |
½ teaspoon | Garlic; minced |
¼ teaspoon | Red pepper flakes |
1 can | Salmon; (14 3/4 oz), drained |
1 cup | Plain bread crumbs; dried |
½ cup | Onion; chopped |
⅓ cup | Green bell pepper; chopped |
3 \N | Egg whites |
4 \N | Hamburger buns; toasted |
In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic, and red pepper flakes until well blended. Reserve half of sauce to use as a condiment.
In a separate bowl, mix together remaining ingredients, except buns. Blend in 2 tablespoons reserved sauce. Divide salmon mixture into 4 patties, ½ to ¾ inch thick. Place patties on well-oiled grill, 4-6 inches from hot coals. Grill, turning 2 to 3 times and basting with sauce, until burgers are browned and heated through. Serve with reserved honey barbecue sauce and buns.
Per serving: Approx 582 calories, 28g pro, 101 g carb, 9 g fat, 14% cal from fat, 47 mg chol, 1057 mg sod Recipe by: LowFat-NoFat Cooking Summer 98 Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Jun 05, 1998