Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs skinless salmon fillet (I like to use wild Alaskan salmon)
  • 3 scallions, (sliced)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice plus 1 teaspoon lemon zest
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon Sriracha or other hot sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3/4 cup plain reduced fat Greek yogurt
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 ½ tablespoons fresh, chopped dill
  • Salt and pepper
  • Oil for brushing the grill
  • 6 multigrain hamburger buns or bread, toasted
  • Assorted toppings like sliced avocado, tomato or baby spinach

Instruction

  • Cut the salmon roughly into chunks and place the pieces in a food processor. Pulse until salmon is ground into a paste but still has some small pieces for texture. Transfer the mixture to a large bowl and add the scallions, mustard, mayonnaise, Old Bay, lemon juice, zest, breadcrumbs, hot sauce, salt and pepper.
  • Gently mix the ingredients together until combined. Form the mixture into 6 equal patties. Refrigerate the burgers for 15 minutes to firm up before cooking.
  • To make the sauce, mix the yogurt, mustard, lemon juice, and dill together in a small bowl. Season with salt and pepper.
  • Heat a grill or stovetop grill pan over medium high heat. Add the burgers and cook 3-4 minutes until browned on the bottom. Flip the burgers over and cook an additional 3-4 minutes until cooked through. Serve the burgers on toasted buns with dill yogurt sauce and desired toppings.