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INGREDIENTS:
3 – 6 oz cans of Kirkland Signature Alaska Pink Canned Salmon, drained
3 Tbsp chives, chopped
3 Tbsp Olde Thompson Dried Parsley, finely chopped
2 Tbsp dill, finely chopped 2 Kirkland Signature Organic Large Eggs ½ cup breadcrumbs
½ tsp cayenne pepper
1 tsp Olde Thompson Kosher Flake Sea Salt
½ tsp pepper
1 Tbsp ReaLemon 100% Lemon Juice
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
3 to 4 Tbsp Kirkland Signature Organic Extra Virgin Olive Oil
6 hamburger buns, toasted
Spicy Slaw

INSTRUCTIONS:
In a large mixing bowl, add Alaska salmon. Flake with a fork. Add chives, parsley, dill,
eggs, breadcrumbs, cayenne pepper, salt, pepper, lemon juice, mayonnaise and
mustard. Mix well. If mixture is dry, drizzle in 1 to 2 tablespoons olive oil. Form Alaska
salmon mixture into 6 patties. Chill for 1 hour.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high. Cook patties
for 4 minutes on each side, or until golden brown. Serve salmon burgers with Spicy
Slaw on a toasted bun.

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