These salmon burgers are loaded with flavor and topped with a creamy and tangy tzatziki sauce. While I love fish filets, we wanted to come up with something a little different with fish while we were on the Mediterranean diet. These burgers hit the spot and were a delicious way to end the day.
Recipe Type: Dinner
Serving Size: 1 burger
Makes 6 servings
- 1½ pounds skinless, boneless salmon
- 2 tablespoons Dijon mustard
- 2 tablespoons capers
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 medium red onion
- 1 cup bread crumbs
- 1 tablespoon olive oil
- 6 whole wheat burger buns
- ¼ cup cucumber, minced
- ½ cup nonfat, plain Greek yogurt
- 1 teaspoons red wine vinegar
- 1 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- Freshly ground pepper
- Preheat oven to 375°F. Prepare a pan with aluminum foil and cooking spray, then set aside.
- In a food processor, place the salmon, mustard, capers, smoked paprika, and black pepper. Blend until a paste forms, then scrape the sides to make sure everything is well incorporated.
- Add the onion, then pulse until it is corsley mixed in.
- Place the mixture in a medium bowl, then stir in the bread crumbs.
- Form into 6 equally sized patties.
- Add the oil to a pan. Cook for 2–3 minutes on each side until golden brown.
- Transfer to a baking sheet and bake for 15 minutes.
- While the salmon burgers are baking, make the tzatziki sauce.
- For the sauce, combine all the ingredients in a bowl and stir until combined. For best results, set aside for at least 30 minutes to let the flavors blend.
- To assemble burgers, place the salmon on top of the bun, then top with tzatziki sauce.
|NUTRITIONAL INFO||PER SERVING|
|Calories||390 (110 from fat)|
|Carbohydrate||39g (5g dietary fiber, 6g sugar)|
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