> 1 lb. salmon fillets
> 1 tablespoon Dijon mustard
> 1 tablespoon soy sauce
> 1/2 cup seasoned panko bread crumbs
> ground black pepper, to taste
> 4 oz. reduced-fat cream cheese
> 1/2 cup grated cucumber, squeezed dry
> 2 tablespoons fresh dill, chopped
> 4 onion rolls and toppings *
Cut the salmon filets into large chunks and dry on a paper towel. Transfer to a food processor. Pulse the salmon 4–5 times; scraping the sides down, making sure the salmon is processing evenly. Pulse until the salmon is chunky but not entirely smooth.
Transfer chopped salmon to a bowl, and mix in the mustard, soy sauce, panko, and black pepper. Divide evenly into four balls and press into patties. Refrigerate until ready to cook.
Make the cucumber dill spread by whisking the cream cheese, cucumber, dill and additional pepper together.
Preheat a grill or broiler to high. Broil or grill the salmon burgers 4–5 minutes per side until no longer pink in the middle, or cooked to 145°F.
Spread 1 tablespoon of dill cream cheese mixture on 1 half of each bun, add cooked salmon burger and toppings of choice.
Pre-made salmon patties can be purchased in the Seafood dept.
Serving Suggestion: Serve with a side salad with additional cucumber and Greek dressing.