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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 1 |
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For a refreshing sauce, combine 1/2 cup Greek-style yogurt, 3 tablespoons minced cucumber, 1 teaspoon fresh chopped dill, and a pinch of salt. Ingredients:
1 (14.75-ounce) can salmon, drained |
1/4 cup sliced green onion |
1/4 cup diced pimientos, drained |
1/2 teaspoon lime zest |
2 tablespoons fresh lime juice |
2 teaspoons dijon mustard |
1/2 cup plain greek-style yogurt |
1/2 cup panko (japanese breadcrumbs) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 large egg, lightly beaten |
1 tablespoon vegetable oil |
4 whole wheat or poppy seed buns |
garnishes: lettuce, tomato slices, onion slices, cucumber slices |
Directions:
1. Combine first 11 ingredients in a bowl, and form mixture into 4 large patties about 1/2 inch thick. (Patties will be soft.)
2. Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side. Serve on buns; garnish, if desired.
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