1⁄2 cup low-sodium diced tomatoes
1 tbsp fresh cilantro, chopped, optional
1 lb (450 g) boneless, skinless salmon fillet, cut into 1" cubes , or 2 cans water-packed salmon, drained
2 egg whites
1⁄4 cup fresh parsley, chopped
2 tbsp light mayonnaise
5 whole-wheat buns, toasted
fresh cilantro, chopped for garnish, optional
- Combine first 3 ingredients in a small mixing bowl. Set aside.
- Mix next 6 ingredients in a food processor or blender until coarsely ground. Do not over-process. Form into 5 patties.
- Grill burgers on barbecue, or fry in a pan over medium heat for 3–5 minutes per side.
- Place lettuce on buns and top with burgers. Spread salsa on burgers and add cilantro, if desired. Top with buns and serve.
Leftover burger meat makes a great salad topper or filling for sandwiches and wraps.
Serve with seasonal greens and prepared Epicure Dressing.