Spicy Dijon Salmon & Black Bean Burgers

Spicy Dijon Salmon & Black Bean Burgers
48 servings


Ingredients Weights Measures
fresh salmon steaks, finely chopped 9 lb. 1 gal. + 2 cups
Canned black beans, well drained 6 lb. 3 qt.
green onions, thinly sliced 8 oz. 2 qt.
GREY POUPON Classic Dijon Mustard 1 lb. 2 cups
peeled fresh ginger, minced 4 oz. 1 cup
teriyaki sauce 8 oz. 1 cup
crushed red pepper - 2 Tbsp.
Chinese five spice powder - 3 Tbsp.
Plain dry bread crumbs 8 oz. 2 cups
eggs, beaten 1 lb. 8 each
hamburger buns, split - 48 each
apricot chutney 3 lb. 2 qt.


MIX salmon, beans, onions, mustard, gingerroot, teriyaki sauce, crushed red pepper and five spice powder in large bowl. Add bread crumbs and eggs; mix well. Cover. Refrigerate at least 1 hour.

LINE sheet pans with parchment paper. Press salmon mixture firmly into 2-1/2-inch metal ring molds placed on prepared sheet pan, using 1 cup salmon mixture for each mold.

BAKE at 350°F for 10 minutes or until cooked through. Remove ring molds.

PLACE 1 patty on bottom half of each bun; top with about 1 Tbsp. chutney and top half of bun.

Kraft Kitchens Tips

Salmon mixture can be prepared ahead of time. Cover and refrigerate until ready to use. Press into molds as needed and bake as directed.
For a variation in flavor, substitute yellowfin tuna for salmon.
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