Front Burner

As far as I can remember, though this recipe said it would make 6 large burgers, I was able to get only 4.  That being said, they were definitely LARGE burgers with exceptional taste.  A little difficult and messy in the initial preparation steps but worth the effort to be able to pull them out of the freezer, thaw for an hour or two and toss into a skillet to cook on a busy weekday evening.  Use the toppings of your choice.  I think next time I'd do a tartar sauce or asian sauce and lettuce instead of the sprouts.

Gourmet Salmon Burgers

1 lb fresh salmon
1 egg white
3 T chopped onion
3 T soy sauce
1 T sugar
1/4 t ground ginger
1/4 t garlic powder
1 1/2 t sesame oil
1 1/2 t sesame seeds
6 T plain breadcrumbs

Chop salmon into very small pieces (or place in a food processor and process lightly.)  Place in bowl and add remaining ingredients.  Form into patties, wrapping each individually in plastic wrap.  Place in labeled freezer bag.

Note: I found the mixture a little difficult to handle and so I formed patties directly on the plastic wrap and made sure to freeze them flat to maintain their shape before placing them in the freezer bag together.  When I took them out for dinner I let them thaw only an hour or so before cooking which also made them easier to handle.

To cook: Heat 2 tsp oil in skillet and cook burgers until browned on both sides.  Serve on buns or with rice and veggies.

Nutrition info per burger assuming 6 burgers:
Cal: 195, Fat: 8.7g, Chol: 89mg, Carb: 6.4g, Fiber: 4g
*Courtesy of Don't Panic More Dinner's in the Freezer by Martinez, Howell and Garcia*