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

Ingredients

• 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