Had enough grilled salmon? Go fish, patty
If you've been grilling salmon fillets all summer and you’re ready to shake things up, these burgers are calling your name.
Made with chopped fresh salmon and seasoned with lemon, dill and mustard, they have a modern comfort-food appeal and a distinctly Greek flavor accent, punctuated by tzatziki, the herb-flecked cucumber-yogurt sauce.
They are a breeze to make, because the food processor does most of the work. Just pulse chunks of fresh salmon until chopped, then combine with fresh breadcrumbs, seasonings and some egg white. Form into patties, then refrigere for 10 minutes to set. (You could leave them there to chill, covered tightly, for up to one day to make ahead.) When you are ready to eat, grill until the outside is nicely browned and the inside is cooked through but still tender and moist.
The tzatziki sauce is a healthy alternative to mayonnaise-based tartar sauce. You can also grate the cucumber in the food processor, then press it to strain the water out. (Don’t discard the cucumber water – mix it with plain water and lemon juice for a flavorful way to hydrate.)
Serve the salmon patties on burger buns, in a pita pocket, over a green salad or in lettuce wraps. They’re all deliciously different ways to get out of a same-old-grilled-salmon rut.
Salmon Burgers With Tzatziki Sauce
Sauce:
1/2 medium unpeeled English (seedless) cucumber, trimmed
3/4 cup plain low-fat Greek-style yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Burgers:
3 slices whole-wheat sandwich bread, crusts removed
1 pound skinless salmon fillet, preferably center-cut
2 green onions (white and green parts), thinly sliced
3 tablespoons minced celery
2 tablespoons fresh chopped dill
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 large egg white, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Whole-grain buns or lettuce leaves, for serving
Grate the cucumber on the large-holed side of a box grater (or use the grating disc in a food processor). Place the grated cucumber in a fine-mesh strainer and drain for a minute or two, pressing out as much liquid as possible. (Save the liquid and mix with water as a drink or cocktail base.)
Stir together the grated cucumber, yogurt, oil, lemon juice, garlic, parsley, salt and pepper in a medium bowl. Cover and refrigerate up to 4 days.
For the burgers: Place the bread in the food processor and pulse to make fine crumbs. (You’ll need about 1 1/2 cups.) Transfer to a large mixing bowl.
Cut the salmon into large chunks, then transfer to the food processor; pulse until chopped but some pieces still remain visible, 10 to 15 pulses; add to the bread crumbs.
Add the green onions, celery, dill, mustard, lemon juice, egg white, salt and pepper, mixing to combine. Form into 4 patties and place on a plate. Cover and refrigerate at least 10 minutes, or up to 1 day.
Preheat a grill pan over medium-high heat. Once it is hot, grease it with cooking oil spray; add the salmon patties and cook about 3 minutes per side or until just cooked through.
Serve with the sauce, on the buns or with the lettuce leaves.
Per serving (burger and sauce only): 290 calories, 32 g protein, 18 g carbohydrates, 11 g fat, 2 g saturated fat, 55 mg cholesterol, 590 mg sodium, 2 g dietary fiber, 5 g sugar
Yield: 4 servings
This story was originally published September 6, 2016 at 11:43 AM with the headline "Had enough grilled salmon? Go fish, patty."