Salmon Patty Sandwich

Device:  Hamilton Beach Breakfast Sandwich Maker.  Single or dual.

This is a mainstream America Salmon Patty Sandwich, complete with Bisquick and inspired by a Betty Crocker recipe, no less.  The salmon does lend it a special something, though.  Think of it as a Tuna-burger with some class.

Carbs?  About 35 plus per serving, with 175 fat calories coming out of the 440 calories total.  Not a paleo meal but modest impact by other diet standards.  Beats the heck out of most drive-through burger items.

HB Sandwich Maker Salmon Patty Sandwich

Serves: 3 or 4
Cooking Time: 45 minutes including prep


  • 3/4 cup Panko style bread crumbs, or make your own, toasted and ground finely, from 2 slices of bread
  • 1/2 cup Bisquick Heart Smart® mix
  • 1 tablespoon of a good seedy Dijon mustard
  • 1/4 teaspoon pepper
  • 1/2 cup chopped green onions, green and white parts
  • 2 eggs, beaten
  • 1 can (14 oz) salmon, skin and bone removed, drained and flaked. Or, be brave and used leftover cooked salmon, and crumble it up.
  • 2 tablespoons butter or equivalent
  • 4 English muffins or other bread that fits into the HB Breakfast Sandwich Maker
  • Baby spinach leaves if you live on the coasts. Use lettuce elsewhere.
  • 4 tablespoons Ranch dip, cocktail sauce, tartar sauce, or…?



In a medium bowl, mix all ingredients except margarine, buns, lettuce and sauce. Squeeze and then shape mixture into 4 patties, using about a 1/2 cupful for each patty.


Pre-heat Sandwich maker, closed.


Open sandwich maker with just the lowest ring on the lower hot plate. Spray some oil into that ring. Shape the salmon ingredients into a patty, using the lowest ring as a form. Back for 10 to 12 minutes, turning once, until brown and cooked through. Remove and set aside.


You can toast the inside of the buns or muffins by laying the open side facing down on the lower heating plate… after moving all rings away. One at a time.


Assemble buns atop the bottom of the muffin or bun, with the salmon patty, a dap of the dip or sauce, then the spinach leaves to taste, topped by the top of the bun or muffin.


If you prefer tuna, use canned or foil packed tuna. Go ahead. Really. Add dill pickle chips or whatever you like. I’m OK with it.


Inspired by this recipe from Betty Crocker.

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