Smoked Salmon Burger with Lemon Aioli

salmonThis salmon burger is fabulous. It is slightly adapted from page 62 of the June 2013 issue of Clean Eating magazine. It makes 4 servings. Serve on mutigrain buns.







Smoked Salmon Burger with Lemon Aioli

9 ounces boneless, skinless salmon fillets, cut into chunks
3 ounces smoked salmon, cut into chunks
1 small yellow onion, grated
3 cloves garlic, minced, divided
1/2 cup whole wheat panko bread crumbs
3 tablespoons chopped fresh dill, divided
4 teaspoons Dijon mustard, divided
2 tablespoons fresh lemon juice, divided
1/2 teaspoon fresh ground black pepper
Dash of hot sauce
1/2 cup 2% plain Greek yogurt
2 teaspoon capers, drained and chopped
Olive oil cooking spray

In a food processor, pulse together salmon, yellow onion, 2 cloves garlic, panko, 1 tablespoon dill, 2 teaspoons Dijon, 1 tablespoon lemon juice, 1/4 teaspoon pepper and hot sauce until finely chopped. Shape mixture into 1 (1/2 inch) patties. Transfer to a large, parchment-lined baking sheet. Cover and refrigerate at least 1 hour or overnight.

Meanwhile, prepare aioli: in a small bowl, whisk together yogurt, capers, remaining 1 clove garlic, 2 tablespoons dill, 2 teaspoons Dijon, 1 tablespoon lemon juice and 1/4 teaspoon pepper. Cover and refrigerate.

Heat an outdoor grill or grillpan and spray with cooking spray. Mist patties on both sides with cooking spray and grill for about 10 minutes, turning halfway, until and instant read thermometer registers 145 degrees when inserted in center.

Divide lettuce, patties, aioli, and red onion evenly between buns.

By my calculations – Per serving – Calories: 253, Total Fat: 11.1g, Sat. Fat: 3.1g, Carb: 14.9g, Fiber: 1.1g, Protein: 22.8g


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