For the burgers:
1 pound raw, ground salmon or skinless salmon fillet, finely chopped*
1/2 c plain Panko breadcrumbs
1/2 t lemon peel
1/4 c sliced green onions
2 T chopped fresh dill (or 2 t dried)
1 t salt
*You can chop by hand or pulse in a food processor
Sauce:
1/2 t lemon zest
1/4 c green onions, thinly sliced
1/2 c mayonnaise (see sauce notes below)
1 T chopped fresh dill (or 1 t dried)
1/4 t salt
1 t sriracha
To finish:
1/2 c plain Panko breadcrumbs
4 slices bacon (cooked)
4 leaves green leaf lettuce
1 ripe avocado, halved, pitted, thinly sliced
4 burger buns
In small bowl, stir together the sauce ingredients. See reduced fat options below.
In medium bowl, add salmon, 1/2 c breadcrumbs, 1/2 t lemon peel, 1/4 c green onions, 2 T dill and 1 t salt.
Gently mix with fork to combine.
Shape salmon mixture into 4 burgers.
Sprinkle each side of patty with 1 T panko, pressing lightly so the crumbs adhere.
Spray both sides of each patty with nonstick cooking spray.
Heat a non-stick skillet over medium to medium-high heat.
Cook patties in the skillet until browned and internal temperature is 145.
Slice buns in half.
Spread some sauce on the bottom bun, top with a salmon patty, bacon, lettuce, and a slice of avocado.
Spread some sauce on the top bun and perch that baby on top!
----------------- Calories ------------------------------
Patty only
235.5 + 2 T panko (27.5) = 263 calories
Sauce - made with mayo = 60 Calories per T
Sauce - made with half mayo, half fat-free yogurt = 33 Calories per T
Sauce - made with half reduced fat mayo (45 cal/T), half fat-free yogurt = 18 Calories per T
The Johnson Family Cookbook