Salmonburgers
1 can (1 lb.) salmon
1/2 cup chopped onion
1/4 cup melted fat or oil
1/3 cup salmon liquid
1/3 cup dry bread crumbs
2 eggs, beaten
1/4 cup chopped parsley
1 tsp. powdered mustard
1/2 tsp. salt
1/2 cup dry bread crumbs (for rolling)
1/3 cup mayonnaise or salad dressing
1 tbsp. chopped sweet pickle
6 buttered hamburger rolls
Drain salmon, reserving liquid. Flake salmon. Cook onion in fat until tender. Add salmon liquid, crumbs, egg, parsley, mustard, salt and salmon; mix well. Shape into 6 burgers. Roll in crumbs. Fry in hot fat in a heavy fry pan for 3 minutes. Turn carefully and fry for 3 to 4 minutes longer or until nicley brown. Drain on absorbent paper. Combine mayonnaise and pickle. Place burgers on bottom half of each roll. Top with about 1 tbsp. mayonnaise mixture and top half of roll. Serves 6.
