Salmon Burger with Mustard Cream Sauce

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.

1. Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
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. Bake burger patties for 20 minutes, until golden brown and cooked through.
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. Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.