Sesame Seed-Crusted Salmon Burger With Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
1 (1-pound) salmon fillet, skinned and chopped |
2 cups chopped baby spinach |
1/4 cup panko (japanese breadcrumbs) |
2 tablespoons fresh lemon juice, divided |
1 tablespoon finely grated fresh ginger |
1 tablespoon low-sodium soy sauce |
1/4 cup sesame seeds, toasted and divided |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup fat-free greek yogurt |
2 tablespoons finely chopped fresh dill |
1/2 teaspoon minced garlic |
olive oil cooking spray |
4 whole-wheat hamburger buns |
Directions:
1. Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
2. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
3. Preheat a lightly oiled grill pan over medium heat until hot but not smoking. Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through. Grill buns, cut sides down, for about 2 minutes or until golden.
4. Place burgers on buns, and top with 2 tablespoons yogurt sauce.
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