Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
- 1/3 cup minced onion
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 (14-ounce) can salmon, drained
- 3/4 cup fine saltine cracker crumbs
- 1/2 teaspoon dried thyme leaves
- 1 egg, beaten
- 1 tablespoon milk
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 English muffins, split
- 2 tablespoons butter
- 4 thin slices Muenster cheese
- 1/4 cup mayonnaise
- 1 cup lettuce leaves
Place salmon into bowl and remove skin and bones, if desired. Flake salmon. Add onion mixture, cracker crumbs, thyme, egg, milk, and salt and pepper to taste. Mix gently but thoroughly. Shape mixture into four patties.
Heat olive oil in large skillet. Add patties and cook over medium heat, turning once, until patties are browned and hot.
Meanwhile, butter the split English muffins and toast. Add Muenster cheese to bottom of each muffin pair and toast until melted.
When salmon patties are done, place on melted cheese on muffin bottom. Add mayonnaise, lettuce, and top half of muffins. Serve immediately.