Recipe: Sassy Salmon Burgers (using canned salmon, wheat germ and egg whites)

SASSY SALMON BURGERS

1 (14 3/4 ounce) can salmon, drained, skin and bones removed
1 cup toasted wheat germ, divided
1/3 cup sliced green onions
3 egg whites, divided use
4 tablespoons water, divided use
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce, as desired
1 tablespoon canola or vegetable oil
FOR SERVING:
5 whole wheat hamburger buns
1 medium-size ripe avocado, peeled, pitted and sliced
1 medium tomato, sliced
1 cup spinach leaves, rinsed and well-drained

In medium bowl, combine salmon, 1/2 cup wheat germ and green onions; set aside.

In small bowl, beat together 2 egg whites, 2 tablespoons water, mayonnaise, salt and hot pepper sauce; add to salmon mixture, mixing well. Shape into 5 patties, each about 1-inch thick.

In shallow dish, place remaining 1/2 cup wheat germ. In second shallow dish, beat remaining egg white with remaining 2 tablespoons water until frothy.

Dip salmon patties, one at a time, into wheat germ, then into egg white mixture, then again into wheat germ.

In large nonstick skillet, heat oil. Cook patties over medium heat 3 to 4 minutes on each side or until golden brown and heated through.

Serve patties on buns with avocado, tomato slices and spinach.

Makes 5 servings
Source: Kretschmer Wheat Germ