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Cook'n with Betty Crocker 
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Broiled Fish Burgers |
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Serves: 4 Print this Recipe1 cup tuna flaked cooked (trout, halibut, or other 2 tablespoons celery minced 1 tablespoon sweet pickles chopped or pickle relish 1 tablespoon onions minced 1/2 teaspoon lemon juice fresh or to taste Freshly ground pepper to taste 2 to 3 tablespoons mayonnaise real Butter or margarine 2 hamburger buns leftover or English muffins 4 slices bacon 4 slices american cheese or cheese of your choice Combine fish, celery, sweet pickle or relish, onion, lemon juice, pepper, and enough mayonnaise to moisten. Lightly toast and butter bun or English muffin halves and spread with fish mixture. Cut bacon slices in half and partially fry to remove most of fat. Top each fish mixture with a slice of cheese and 2 bacon strips. Broil 5 inches from heat for 4 minutes or until cheese melts and bacon crisps. Broiled Fish Burgers comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Herbed Crouton Omelet Ham or Bacon Omelet Creamy Omelet Layered Ham Loaf Beef Patties Beef-Macaroni Loaf Broccoli-Mushroom Quiche Broiled Fish Burgers Cheese-Topped Chicken Chicken And Shrimp Gumbo Chili Pork And Beans Country Lamb Hash Fish Au Gratin Fish-Filled Crepes French Or Basic Omelet Ham And Cheese Quiche With Other Goodies Ham And Mushroom Crepes Ham And Tomato Pie Herbed Chicken Pie Hot Egg Salad Crepes Italian-Style Beef With Spaghetti Lamb In Dill Sauce Lamb Turnovers Mediterranean Lamb And Vegetables Mexican Barbecued Pork Monday's Pot Pie Onion Tart With Rich Pastry Pasta And Ham In Cream Sauce Pork And Rice Casserole Pork With Cabbage And Cream Pork-Stuffed Cabbage Rolls Pirog Of Beef Quick Beef Stew Shepherd's Lamb Pie Sloppy Joes With A Difference Sweet And Sour Pork Texas Beef Pie With Corn Bread Topping Turkey á la King Turkey Chili With Beans Turkey Curry With Condiments Turkey Pasties Turkey-Spaghetti Bake Upside-Down Beef Quiche Vegetable Soufflé Vegetable-Fish Soufflé Yugoslavian Lamb Casserole |
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