For the Burgers: – 1 1/4 pounds salmon fillets skin and pin-bones removed – 3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix – 2 tablespoons nonfat plain Greek yogurt – 1 tablespoon fresh lemon juice – 3/4 teaspoon kosher salt – 1/2 teaspoon ground ginger – 1/4 teaspoon black pepper – 1/2 tablespoon extra virgin olive oil plus additional as needed For the Sauce: – 3/4 cup nonfat plain Greek yogurt – 1 tablespoon white vinegar – 1/4 cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix – 1/4 teaspoon garlic powder – 1/4 teaspoon kosher salt
Place the salmon on a cutting board. Dice into very small pieces.
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Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
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Divide the mixture into 4 equal portions. Create patties from the burger mixture. Refrigerate the patties for at least 15 minutes.
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In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
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Cook the salmon burgers with oil in a skillet over medium-high heat for about 4 minutes per side. Serve as desired on hamburger buns with fresh dill sauce, and DIG IN!
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