Salmon Cobb Burgers
via Everyday with Rachael Ray
one 14.7oz can salmon, drained and picked over
1/2C bread crumbs
1/4C flat leaf parsley
1 egg, beaten
1 Tbs Dijon mustard
2 Tbs EVOO ( extra virgin olive oil)
1/4 C mayonnaise
1 lemon, halved, plus grated peel from 1/2 lemon
Eight 1/2 inch thick slices challah bread, toasted
1 tomato, sliced
4 slices cooked bacon
In a large bowl, combine Salmon, breadcrumbs, 2Tbs parsley, the egg and mustard. Shape into 4 patties. In a large skillet, heat olive oil over medium heat, turning once, until golden, about 4 mins on each side. In a bowl, combine mayonnaise, lemon peel and remaining parlsey. Spread the lemon mayonnaise on 4 slices of toast. Top each with a tomato slice, a squirt of lemon juice, a salmon patty, a bacon slice and a toasted bread slice.
This post is linked to Saturdays with Rachael Ray over at Taste and Tell and January 2011 Culinary Smack Down.