Recipe: Salmon Burgers on Homemade Buns

With Lent coming soon, I thought I'd post this wonderful meatless-meal! This is what we had last night and it was a real winner:

Salmon Burgers (makes 9-12 burgers, depending on how large you make them)


Four 6-oz cans salmon, drained & flaked
1/2 c. finely shredded Cheddar cheese
1/4 c. grated parmesan cheese
2/3 c. lightly toasted rolled oats (10-15 minutes in 350 oven)
1/2 c. chopped celery
1/2 c. mayonnaise
2 eggs
2 tbsp. minced garlic
1/2 tsp. horseradish sauce

In medium bowl, combine all ingredients until well mixed. Divide into 8-12 equal parts and form 1/2 inch thick patties. Preheat a generously greased griddle (I used butter) or skillet on medium-high heat. Cook a total of 8-10 minutes, turning them after 4-5 minutes. Note: This recipe is good hot or cold.


Homemade Buns for Salmon Burgers (makes 10-12 five-inch-round buns)

· 2 cups milk
· 1/4 c (1/2 stick) butter
· 1/4 c warm water
· 1/4 c white sugar
· 4-1/2 tsp yeast (2 packets)
· 2 teaspoons salt
· 1/4 c ground flax seed
· 1/4 c raw wheat germ (not toasted)
· 2 c whole wheat flour
· 3 to 4 c all-purpose flour, or as needed

DIRECTIONS
Mix the first five ingredients together in a pyrex measuring cup, then microwave until the liquid temperature hits about 110-120 degrees (stir until butter melts completely). Add the yeast, stirring well; set aside until bubbly (5-10 minutes).
Add salt and flaxseed, wheatgerm and whole-wheat flour and enough all-purpose to make a stretchy, sticky dough.
Flour countertop and knead for 5-10 minutes.
Break dough into roughly equal balls – you’ll get 10-12 rolls from this recipe.
Flatten balls slightly and place on greased cookie sheets.
Cover with a towel and allow to rise for 20-30 minutes (until doubled).
Bake at 375 for 15-20 minutes.