1 (15 1/2 oz.) can red sockeye salmon
1/2 c. chopped onions
1/2 c. chopped green peppers
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. rosemary, crushed
1/8 tsp. pepper
1 egg, beaten
Dried wheat
Bread crumbs

Drain salmon; flake it. Combine all ingredients; mix well. Form into 4 patties. Pan fry small amount of oil until lightly browned. Serve on lightly toasted hamburger buns with lettuce, tomato, onion, and cheese.