Teriyaki Salmon Burger Lettuce Wraps - cooking recipe

Ingredients

12 ounces Simply Balanced(R) Alaskan Keta Salmon Fillets, thawed, cut in large chunks
1 (8 ounce) can water chestnuts, drained
1/4 cup panko breadcrumbs
2 tablespoons Archer Farms® Teriyaki Grilling Sauce, plus more for serving
8 large iceberg lettuce leaves
1 tomatoes, thinly sliced

Preparation

In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.