Curried Salmon Burgers
Curry powder and chutney turn canned salmon into a gourmet treat you can serve to company.
INGREDIENTS | SERVES 4
- 1 tablespoon butter
- 1 onion, minced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 eggs, beaten
- ⅓ cup dry breadcrumbs
- 6 tablespoons mango chutney, divided
- 1 (15-ounce) can red salmon
- 3 tablespoons olive oil
- 3 tablespoons sour cream
- 4 onion buns, split and toasted
In small pan, heat butter over medium heat. Add onion and garlic; cook 3 minutes. Add curry powder; cook 3 to 4 minutes longer until onions are tender. Place in medium bowl; let cool 10 minutes.
Add eggs, breadcrumbs, and 2 tablespoons of the chutney.
Drain salmon, removing skin and bones; flake. Add to bowl and mix with hands until blended.
Form into 4 patties about ¾″ thick.
Heat oil in nonstick pan; add patties. Cook, turning once, about 4 to 5 minutes per side until golden brown.
Mix remaining ¼ cup chutney with the sour cream. Serve salmon patties on toasted buns with chutney mixture.
