Salmon Burgers
Bubba Durand

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

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