Salmon Burgers

So I'm looking through my cupboards last night trying to think of what to make for dinner and I spy a couple of cans of salmon I had bought a few weeks ago when they were a good price.  I had been meaning to use them for a while now - you wouldn't think that picking up cans and walking them to the can opener would be such a chore.  Some days are like that.  Or like my Dad would say "One of those daze".

The moment I open the cans I get hit with the lovely, rich smell of salmon and I'm thinking why the heck haven't I done this sooner.  I'll tell you why - spring is when meats go on sale.  I have found beef, like London broil and sirloin roasts, for under two bucks. I have been going crazy with ham and pork too.  A plethora of soups and stews and curries have can be found for dinner lately.  Getting tired of that.

Chicken hasn't hit the sweet wallet spot yet but I'm sure a overloaded truck heading to Wally Mart will come at some point and they'll have whole roasters to unload at mind boggling prices. They do this every year and my bulging freezer will start to weep when it sees me coming in with another load.  My freezer probably wants a big brother soon.  I'll hit the Craigslist and see if we can adopt.

I dumped the salmon into a bowl and added 3 large eggs, beaten, 1 cup of bread crumbs (plain), some Italian seasoning, season salt, black pepper, both garlic and onion powders.  Stir this up, try not to break up the salmon meat too much.  Pan fry at medium low heat and fry them crispy brown on both sides.  Try not to fry at too high of a heat or they will be soggy in the middle. I do fry some stuff in oil but for some reason a burger, whether it's beef, salmon or anything else, tastes otherworldly when fried in butter. 

I picked up some burger buns at the dollar store and threw cheese on top - good to go.  I like provolone on mine, the kids had shredded Mexican on theirs.

That recipe is good for a lot of different types of burgers, salmon, tuna, beef, pork, Italian sausage, black beans, canned chicken, etc.  My tofu burgers are a little different but I guess that's because they are wetter.  I'll have to make some of those later in the summer and show them off, but right now the pacific northwest is on my plate whispering I need horseradish sauce. And tater tots.