Recipe for salmon burgers with green yogurt sauce
At this point in my life, I admit to being set in my ways about many things. I like my hair short, my pants black, my dinner early, and my coffee without sugar. And I like my burgers all-beef, medium rare, sometimes cheese, never onions. With fries. However, at least when it comes to burgers, I'm expanding my horizons, and that's a good thing, because these salmon burgers are worth it. Light and bright with the flavors of lemon and capers, the burgers don't dribble down your chin, but that doesn't mean they're dry; Greek yogurt adds moisture to the fish, and the Green-Goddess-inspired sauce contains yogurt, too. I like the sauce chunky, but you can blend it to a smooth purée before you slather it on your burger. So, try something new, a flavor-packed fish burger so lean you can sneak a few French fries, guilt-free.
Salmon burgers with green yogurt sauce
Serves 4 (burgers) or 8 (sliders).
For the sauce:
2 Tbsp nonfat Greek yogurt
3 Tbsp mayonnaise (I use Hellmanns)
1/2 tsp Dijon mustard
1 large scallion, minced
2 Tbsp minced flat-leaf parsley
1-1/2 tsp capers, drained and minced
Zest of 1 lemon
Juice of 1/2 lemon
Fresh black pepper, to taste
For the burgers:
3/4 lb skinned salmon fillet, cut into 1-inch pieces
1 tsp Dijon mustard
1 tsp plain nonfat Greek yogurt
1 scallion, cut into 1/2-inch pieces (white and green parts)
2 Tbsp roughly chopped yellow or red bell pepper
1-1/2 tsp capers, drained
1/4 cup panko
1/4 tsp fresh black pepper
2 Tbsp olive oil or canola oil
Combine all of the sauce ingredients in a bowl, and set aside. Or, you can make this a couple of days in advance and refrigerate.
In the bowl of a food processor fitted with a metal blade, add 1/3 of the salmon, along with the mustard, Greek yogurt and scallion. Process for 5 seconds, until the mixture forms a smooth paste. Add the remaining salmon, plus the bell pepper, capers, panko and black pepper. Pulse 3 or 4 times to incorporate.
Divide the salmon mixture into 4 burgers. Plate on a plate, cover with plastic wrap, and refrigerate for 15-20 minutes.
When you're ready to cook, heat the oil in a large nonstick frying pan over medium heat. Gently place the burgers in the pan, and cook for 2 minutes. Turn, and cook for 2 minutes more. Do not overcook.
Serve the salmon burgers on lettuce or radicchio leaves, on a bed of greens, or on a bun, with lemon wedges, topped with green yogurt sauce.
More recipes in The Perfect Pantry:
Cod cakes with red pepper, tarragon and yogurt remoulade
Florida crab cakes
Greek turkey burgers with yogurt and feta sauce
Salmon and quinoa patties with lemon yogurt sauce
Salmon croquettes with sesame-lime sauce
Other recipes that use these pantry ingredients:
Thai fish cake (tod mun pla), from Rasa Malaysia
Cod fish and yuca cakes, from My Colombian Recipes
Asian flavored wild salmon patties, from Kalyn's Kitchen
Bacon-wrapped salmon cakes with asparagus, from Food Renegade
Salmon-corn cakes, from White on Rice Couple