Greek Salmon Burgers

Greek Salmon Burgers

Name: Greek Salmon Burgers with Lemon-Pepper Potatoes
Yield: 2
Cuisine: Grecque
Ingredients: 250 g Filets de saumon, avec la peau; 2 pièce(s) Pain artisan; 6 cs Sauce au yogourt; 28 g Mélange printanier; 1 cs Poivre au citron; 2 pièce(s) Pomme de terre Russet

with Lemon-Pepper Potatoes

Obtenez jusqu'à $140 de réduction

étiquettes:

Familiale

Allergènes:

Saumon

•Soya

•Blé

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation

Temps de cuisson

DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Filets de saumon, avec la peau

(Contient Saumon)

2 pièce(s)

Pain artisan

(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)

6 cs

Sauce au yogourt

(Contient Lait)

28 g

Mélange printanier

1 cs

Poivre au citron

(Peut contenir Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)

2 pièce(s)

Pomme de terre Russet

Informations nutritionnelles

Énergie (kcal)730 kcal

Graisses26 g

dont saturés7 g

Glucides84 g

dont sucres6 g

Fibres6 g

Protéines40 g

Cholestérol95 mg

Sel820 mg

Gras Trans0 g

Potassium1650 mg

Calcium250 mg

Fer5.5 mg

Instructions

Cut potatoes into 1/2-inch wedges.
Add potatoes, 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Pat salmon dry with paper towels, then place on a cutting board, skin-side down.
Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin.
Cut salmon into 1/8-inch cubes.
Add salmon, panko, feta, mayo and remaining Lemon-Pepper Seasoning to a large bowl.
Season with 1/2 tsp salt (dbl for 4 ppl), then stir to combine.
Using your hands, firmly press together and shape salmon mixture into 4 equal-sized, 1/2-inch-thick patties (8 patties for 4 ppl).

Heat a large non-stick pan over medium heat.
When hot, add 1/2 tbsp oil, then patties.
Cook, flipping once, until patties are cooked through, 2-3 min per side.** ( NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)

Halve buns.
Arrange on an unlined baking sheet, cut-side up.
Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Thinly slice tomatoes.
Spread half the tzatziki over buns.
Stack patties on bottom buns.
Top with tomato slices and spring mix.
Close with top buns.

Divide salmon burgers and roasted potato wedges between plates.
Serve remaining tzatziki on the side for dipping.