Salmon Burgers with Yogurt-Cucumber Sauce
 
 
by:
Serves: 6
Ingredients
  • 1½ pounds skinless salmon filet, finely chopped
  • 6 tablespoons chopped fresh dill, divided
  • 6 scallions, thinly sliced, divided
  • 2 teaspoons finely grated lemon zest
  • 12 saltine crackers, finely crumbled
  • 1 large egg, beaten
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt
  • ½ seedless (English) cucumber, coarsely grated and squeezed dry
  • 6 whole-wheat sandwich buns
Instructions
  1. Thoroughly mix salmon, ¼ cup of the dill, 4 of the scallions, lemon zest, crackers, egg, and a sprinkling of salt and pepper in medium bowl. Divide into 6 equal portions and form into firm patties. Cover and refrigerate until ready to grill.
  2. About 20 minutes before serving, heat gas grill, with all burners on high for about 10 minutes. Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
  3. Lightly brush burgers with oil and place on hot grill rack; cook, covered, until first side develops impressive grill marks, about 3 minutes. Turn and grill, covered, on remaining side, 2 to 3 to minutes longer. Grill buns until spotty brown and warm, just a minute.
  4. Meanwhile, mix yogurt with remaining 2 tablespoons of dill, 2 scallions, and a sprinkling of salt. To serve, spread a portion of sauce over each bun half. Set burger on bun bottom. Cap with bun top and serve immediately.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/salmon-burgers-with-yogurt-cucumber-sauce/