Fresh Salmon Burgers with Lemon-Yogurt Sauce These are a little like crab cakes, but they’re made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.
Ingredients
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Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
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Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
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Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
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Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.
Per Serving: 465 calories; protein 37.6g; carbohydrates 29.5g; fat 20.9g; cholesterol 145.1mg; sodium 792.7mg. Avoid the temptation to use your food processor to chop the salmon. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.