Salmon Burgers with Mustard Cream Sauce

These Salmon Burgers with Mustard Cream Sauce are an approachable way to include more nutritious seafood in your diet. They come together quickly with patties made from canned salmon and the addition of fresh diced vegetables. A tasty way to switch it up on burger night!

Prep: 15 min | Bake: 20 min | Yield: 4 servings

Ingredients

• 3 (5 ounce) cans reduced-sodium salmon
• 1/4 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 1 cup zucchini, grated and water drained
• 1/4 cup + 1 tablespoon fresh dill, chopped, divided
• 1 teaspoon paprika
• 1 1/2 teaspoons garlic powder, divided
• 2 large eggs, whisked
• 1/3 cup whole wheat flour
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon spicy brown mustard
• 1 teaspoon lemon juice
• 1 cup arugula
• 1 large beefsteak tomato, sliced
• 4 whole wheat burger buns, toasted

Instructions

1. Heat the oven to 450 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4 inch thick. Place patties on the baking sheet.
3. Bake burger patties for 20 minutes, until golden brown and cooked through.
4. In the meantime, make the Yogurt Mustard Sauce.
5. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside.
6. When salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato and arugula.

Attribution

Recipe and photo used with permission from: American Egg Board