Meal under $10: Salmon burgers with lemon aioli

Ingredients

Salmon Burgers

  • 1 large egg, lightly beaten
  • 1/2 14.75 oz can salmon, drained (but save the liquid)
  • 1/2 cup crushed saltine crackers (about 11-12 crackers)
  • 1/4 cup red or green bell pepper
  • 2 tablespoons finely chopped jalapeno
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon pepper
  • 1 tsp vegetable, canola or olive oil
  • 1-2 tablespoons oil (for cooking-use whatever oil you use from above)
  • 4 hamburger buns
  • 4 red onion slices
  • salad greens
  • lemon aioli (recipe to follow)

Lemon Aioli

  • 2 garlic cloves, pressed
  • 1/4 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

Southwestern Black Bean and Corn Salsa

  • 3/4 teaspoon cumin seed
  • 1 15 oz can black beans, rinsed
  • 1/2 of a 15 1/4 can whole kernel corn, drained
  • 1/2 small red pepper, chopped or minced
  • 1/2 small red onion, chopped or minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/6 (half of a 1/3 measuring cup) fresh lime juice
  • 1/8 (half of a 1/4 measuring cup) olive oil
  • 1-2 cloves garlic, crushed or chopped
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon dried crushed red pepper flakes
  • 1/8 teaspoon fresh ground black pepper

Directions

Salmon Burgers

Combine first nine ingredients in a large bowl and then shape in four patties. Heat a large skillet over medium high. Add oil. Add patties and cook about two minutes, turn and cook about two to three more minutes or until browned. Serve patties on buns with salad greens, onion slice and lemon aioli.

Lemon Aioli

Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with salt and pepper. This can be made 1 day ahead if desired. Cover and chill.

Southwestern Black Bean and Corn Salsa

Toast cumin seeds in skillet over medium heat for 1-2 minutes until brown and fragrant, stirring often.* This is a key ingredient to the recipe. You really want to use cumin seed and not powder. Combine cumin seeds, black beans, and remaining ingredients. Toss well, cover and store in refrigerator up to one week.