Ingredients
1/4 cup unsweetened pineapple juice2 tablespoons brown sugar2 tablespoons reduced-sodium teriyaki sauce1/4 teaspoon salt1/4 teaspoon garlic pepper blend1 salmon fillet (1 pound), skin removed and cubed1/2 cup soft bread crumbs6 teaspoons fat-free mayonnaise4 hamburger buns, split4 lettuce leaves4 tomato slices1 red onion slice, separated into rings
Preparation
In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour.
Lightly oil the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a thermometer reads 140°.
Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion.
