| 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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