- 10 oz. boneless, skinless wild salmon fillets, cut into chunks
- 3 oz. wild smoked salmon, cut into chunks
- 1 small yellow onion, grated **
- 3 cloves garlic, minced, divided **
- ½ cup whole-wheat panko bread crumbs **
- 3 Tbsp. chopped fresh dill, divided
- 4 tsp. Dijon mustard, divided
- 2 Tbsp. fresh lemon juice, divided
- ½ tsp. fresh ground pepper, divided
- Dash hot sauce **
- ½ cup plain 0% Greek yogurt
- 2 tsp. capers, drained
- Cooking oil (canola, grapeseed, olive, etc.)
- 4 whole grain buns, split **
- 2 cups spinach
- 2 vine-ripened tomatoes, sliced
- In a food processor, pulse together salmon, onion, 2 cloves garlic, panko, 1 Tbsp. dill, 2 tsp. Dijon, 1 Tbsp. lemon juice, ¼ tsp. pepper and hot sauce until finely chopped; do not over-mix. Shape mixture into 4½-inch-thick patties. Transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight.
- Meanwhile, prepare aioli; In a small bowl, whisk together yogurt, capers, remaining 1 clove garlic, 2 Tbsp. dill, 2 tsp. Dijon, 1 Tbsp. lemon juice and ¼ tsp. pepper. Cover and refrigerate.
- Heat an outdoor grill (or a grill pan) to medium-high and lightly oil grate with cooking oil. Mist patties on both sides with cooking spray and grill for about 10 minutes, turning halfway, until a thermometer reads 145 degrees F when inserted into the center. Just before the burgers are finished, grill the buns if you desire.
- Divide spinach, patties, aioli, and tomatoes evenly between buns. Enjoy!
|Estimated Nutrition Facts for 1 burger and bun
Nutrition Highlights: Good source of fiber, excellent source of vitamin A, vitamin C, iron and calcium. Also, this provides ~1100 mg EPA/DHA (long chain polyunsaturated fatty acids).
QUESTION: Do you have a favorite recipe for salmon burgers? If you do, please share it!