Ingredients
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1 lb. salmon fillets
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1 tablespoon Dijon mustard
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1 tablespoon soy sauce
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1/2 cup seasoned panko bread crumbs
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ground black pepper, to taste
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4 oz. reduced-fat cream cheese
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1/2 cup grated cucumber, squeezed dry
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2 tablespoons fresh dill, chopped
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4 onion rolls and toppings *
Steps
1
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.
2
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.
3
Make the cucumber dill spread by whisking the cream cheese, cucumber, dill and additional pepper together.
4
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.
5
Spread 1 tablespoon of dill cream cheese mixture on 1 half of each bun, add cooked salmon burger and toppings of choice.
Tips
Serving Suggestion: Serve with a side salad with additional cucumber and Greek dressing.
Comments
Pre-made salmon patties can be purchased in the Seafood dept.