Mini Salmon Burgers - cooking recipe

Ingredients

1 egg, beaten
1 (15 ounce) can salmon, drained and flaked
1/4 cup Miracle Whip
20 Ritz crackers, finely crushed (about 3/4 cup)
1 green onion, sliced
12 mini whole wheat sandwich buns, partially split (3 inch)
3 plum tomatoes, cut into 4 slices each
1 cup baby spinach leaves
1/4 cup kraft thousand island dressing

Preparation

Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
Cook in large nonstick skillet on medium-high heat 3 to 4 minutes on each side or until golden brown on both sides.
Serve in rolls topped with remaining ingredients.
KRAFT KITCHE'S TIPS:
HOW TO GRILL PATTIES: Spray grill with cooking spray. Heat to medium heat. Grill patties 3 to 4 minutes on each side or until golden brown on both sides.
SUBSTITUTE: Substitute 2 Tablespoons chopped fresh parsley for the onions.
MAKE AHEAD: Shape salmon mixture into patties as directed. Store in a tightly covered container in the refrigerator up to 24 hours before cooking as directed.