Norwegian Seafood Burgers

Norwegian Seafood Burgers

Ingredients

• 1 (2-ounce or 55 ml) slice whole-wheat sandwich bread, torn into pieces
• 12 ounces (340 ml) wild salmon fillets, skin and bones discarded, cut into 1/2-inch pieces
• 6 ounces (330 ml) bay scallops
• 6 ounces (330 ml) shrimp, peeled and deveined
• 2 green onions, thinly sliced
• 2 tablespoons (30 ml) fresh dill
• 2 tablespoons (30 ml) vegan mayonnaise (such as Veganaise or Just Mayo)
• 1 egg, beaten
• 1/4 teaspoon (1.25 ml) salt
• 1/4 teaspoon (1.25 ml) ground pepper
• 2 tablespoons (30 ml) olive oil
• 4 large red leaf lettuce leaves

Directions

Pulse the bread in a food processor until finely ground, pour into a large bowl. Add the fish, scallops and shrimp to the food processor and pulse until finely ground, about 20 on/off pulses. Transfer to the bowl with the breadcrumbs and add the green onions, dill, mayonnaise, egg, salt and pepper. Stir well to combine. With moistened hands, form the mixture into 4 patties about 4 1/2 inches in diameter. Chill for 10 minutes.

Heat the oil in a large nonstick skillet over medium heat. Add the burgers and cook without moving them until golden brown underneath and set on the sides, 5 minutes. Carefully flip the burgers, reduce heat to medium low and cook on the second side until the mixture is opaque in the center, about 5 minutes. Tuck the burgers into the lettuce leaves and serve with lemon wedges on the side.

Serves: 4 | Serving Size: 1 burger

Nutrition (per serving): Calories: 319; Total Fat: 13.5g; Saturated Fat: 2g; Monounsaturated Fat: 5.1g; Cholesterol: 184mg; Sodium: 443mg; Carbohydrate: 11.1g; Dietary Fiber: 2.6g; Sugar: 1.2g; Protein: 38.2g