| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood, Grilling | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Honey |
| 2/3 | c | Ketchup |
| 1 | tb | Cider vinegar |
| 2 | ts | Horseradish |
| 1/2 | ts | Garlic; minced |
| 1/4 | ts | Red pepper flakes |
| 1 | cn | Salmon; (14 3/4 oz), drained |
| 1 | c | Plain bread crumbs; dried |
| 1/2 | c | Onion; chopped |
| 1/3 | c | Green bell pepper; chopped |
| 3 | Egg whites | |
| 4 | Hamburger buns; toasted |
INSTRUCTIONS
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, 1/2 to 3/4 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@ix.netcom.com> on Jun 05, 1998
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