Summer Squash and Dill Salmon Burgers
Delicious salmon patties made with summer squash and fresh dill. These are easy to make in bulk and can be frozen and thawed for later use.
Servings 8 burgers
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking oil or line with parchment paper (to prevent sticking).
In a large bowl, combine the salmon, grated summer squash, bread crumbs, dill, and dijon mustard. Use a fork to flake the salmon and mix everything together. Add the beaten egg, salt, and pepper and stir until combined.
Shape the mixture into 8 patties (~1/2" thick) and place them on the baking sheet. Bake for 20 minutes, flipping them halfway through. Enjoy!
- Topping ideas include avocado, tzatziki, or tahini sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat in the microwave for 1 to 2 minutes on high.
- To freeze, remove patties from the baking sheet after you cook them. Place in a large freezer bag or airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before eating.
Serving: 1burger | Calories: 92kcal | Carbohydrates: 6g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 229mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg