Wild Salmon Burger with Dill Sauce
Prep Time: 10 minutes
Cook Time: 8 minutes
Yields: 4 servings
For the patties:
Ingredients:
- 1 lb. NW Wild Foods salmon burger
- 2 teaspoons Dijon mustard
- 1/2 cup bread crumbs
- Salt and black pepper to taste
- 2-3 drops Lemon juice
- 2-3 drops Worcestershire sauce
- Optional Chopped green onion
- Chopped cilantro
- Siracha
Directions:
- Thaw salmon burger overnight in refrigerator overnight in a medium bowl.
- Mix all ingredients into medium bowl and shape into patties.
- Place olive oil in a 12-inch nonstick skillet and turn the heat to medium-high. When the oil is hot, cook the burgers for 2-3 minutes a side, turning once. Be careful not to overcook.
For the yogurt dill sauce:
● 1/2 cup plain Greek yogurt
● 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
● 1 tsp lemon juice
● 1/2 garlic clove, minced
● 1/8 tsp salt
● 1/8 tsp black pepper
Instructions:
1. In a small bowl, combine all ingredients, stir well and set aside.
Assembly:
● 4 whole-grain buns
● 4 large lettuce leaves
● 4 tomato slices
● 4 red onion rings (from about 1/4 red onion)
● 1/4 tsp salt
● 1/8 tsp black pepper
- Toast the buns lightly if desired.
- Assemble each burger with a base of lettuce, followed by tomato slices, onion rings, and a salmon patty.
- Spoon about 2 tablespoons of the yogurt dill sauce over each patty, close with the top bun, and serve immediately.
Nutrition (Per serving): Calories: 415 kcal | Carbohydrates: 22g | Protein: 31g | Fat: 24g | Saturated Fat: 3g | Sodium: 480mg | Fiber: 3g | Sugar: 4g
