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!