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

Preparation

• 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.

Questions

Photos of members who cooked this recipe