Rosemary salmon burgers with portobello mushroom caps...and sweet potato fries ! yum

Main Dish
4 servings
15 min
30 min
Very Easy
These burgers with home made sweet potato fries turned delicious . Nice healthy dinner!


Number of serving: 4
2 1/2 pounds king salmon fillet, skinned and de-boned

1 cup dry bread crumbs

1/2 cup minced red onion

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

2 eggs, lightly beaten

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil


  • Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced.
  • Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs.
  • Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
  • Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 8 minutes. Grill 4 large mushroom caps to use instead of buns.
  • Sweet potato fries: Cut 2 large sweet potatoes into fries, place 2 tablespoons Olive oil into zip lock bag, add seasoning salt, garlic powder and peper, shake....and bake for 40 turning fries every 20 minutes.


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