Ingredients

The following ingredients have 5 Servings
  • FOR THE BURGERS
  • 2 eggs
  • 14 oz of canned salmon ((drained cleaned and flaked), 453 grams)
  • 1 cup cracker crumbs** ((saltine crackers))
  • 1 stalk celery ((chopped))
  • 1/4 onion chopped
  • 2 tablespoons olive oil
  • GREEK YOGURT DILL SAUCE
  • 2 shakes pepper
  • 1 1/2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • 3/4 tablespoon dried dill weed
  • 3/4 cup Greek yogurt

Instruction

  • GREEK YOGURT DILL SAUCE
  • In a small bowl using a whisk beat all of the ingredients together until combined. Cover with plastic wrap and refrigerate for at least an hour.
  • FOR THE BURGERS
  • In a large bowl, beat eggs slightly, add salmon, cracker crumbs, chopped celery and onion and combine well. Form 4-6 patties. (I made 4)
  • In a medium frying pan on medium-high heat, heat oil slightly, add patties and fry until browned on both sides (2-3 minutes each side). Serve immediately with chilled Greek yogurt dill sauce. Enjoy!