Clamburgers
Ingredients
2 eggs2 (4.5 ounces/142 g) cans baby clams, drained
2/3 cup (150 mL) dry bread crumbs
2 tablespoons (30 mL) minced fresh parsley
2 tablespoons (30 mL) lemon juice
1 tablespoon (15 mL) finely grated onion
Salt and pepper, to taste
1 tablespoon (15 mL) canola oil
Ketchup
4 hamburger buns
Directions
In a bowl, beat eggs; add clams, bread crumbs, parsley, lemon juice and grated onion, stirring lightly to combine. Season to taste with salt and pepper. Shape into 4 flat patties and sauté in heated oil, turning to brown both sides. Serve with ketchup on toasted buns.
Makes 4 clamburgers.