Ingredients
Burgers
- 2 6 ounce cans salmon, I used wild planet
- ½ cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 2 scallions, white part, finely chopped (about 1 Tablespoon)
- 2 teaspoons Dijon mustard
- 2 Tablespoons full fat Greek yogurt
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground pepper
- Lettuce, for serving
- 4 buns, for serving
- Sliced onion, for sering
- Sliced tomato, for serving
Herb Sauce
- ¼ cup full fat Greek yogurt
- ¼ cup mayonnaise, I used avocado mayo
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh dill
- 1 Tablespoon fresh parsley or chives
- ½ Tablespoon capers
- ¼ teaspoon salt
- ¼ teaspoon ground pepper, to taste
Instructions
- Make herb sauce by mixing together Greek yogurt, mayo, lemon juice, dill, parsley, capers, salt and pepper. Place in the fridge while making your burgers.
- Make burgers by adding salmon, bread crumbs, egg, garlic, scallions, dijon mustard, lemon juice, parsley, salt and pepper to a medium mixing bowl. Mix together until combined.
- Form the mixture into 4 patties using your hands. I used a wide-mouthed mason jar lid to help form the patties.
- Coat a large nonstick skillet or cast iron with oil. Turn heat to medium and allow the pan to heat up for about 1 minute. Add the patties and cook for about 4 minutes each side. Be careful when flipping the burgers! Salmon burgers are delicate and can break easily.
- Serve immediately on a bun with herb sauce, lettuce, tomato and onion.
Nutrition
Serving: 1 burger w/ bun, toppings and herb sauce Calories: 418kcal Carbohydrates: 32g Protein: 27g Fat: 17g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 94mg Sodium: 832mg Potassium: 566mg Fiber: 2g Sugar: 6g