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Salmon Burger with Mustard Cream Sauce

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Courses: ,
Servings: 4
Ingredients
  • 3 5- oz cans of reduced-sodium salmon.
  • 1/4 cup red onion, diced.
  • 1/4 cup red bell pepper, diced.
  • 1 cup zucchini, grated and water drained.
  • 1/4 cup + 1 tbsp of fresh dill, chopped and divided.
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder, divided.
  • 2 large eggs, whisked.
  • 1/3 cup whole wheat flour or oat flour
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp spicy brown mustard
  • 1 tsp lemon juice
  • 1 cup arugula
  • 1 large beefsteak tomato, sliced.
  • 4 whole wheat burger buns, toasted.
Instructions
  1. 1
    Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  2. 2
    In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and for into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet.
  3. 3
    Bake burger patties for 20 minutes, until golden brown and cooked through.
  4. 4
    In the meantime, make the yogurt mustard cream sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside.
  5. 5
    Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.
Read it online: https://ncegg.org/recipe/salmon-burger-with-mustard-cream-sauce/