Toss your typical menu and serve your guests something unexpected at your next summer barbecue. This delicious burger recipe packs a punch of flavor and nutrients. Fresh salmon provides an excellent source of protein and antioxidants, not to mention it’s rich in omega-3 fatty acid —a heart-health powerhouse. Top it all off with a creamy, probiotic-friendly chipotle yogurt sauce and you’ve got an outstanding dinner sure to impress.

Servings: 4 burgers

Total Time: 1 hour, 30 minutes

Burgers: Per serving: Calories 194, Fat 6g, Carbs 8g, Protein 26g, Sugar 1g

Sauce: Per serving: Calories 18, Fat 0.5g, Carbs 2g, Protein 1.5g, Sugar 0.9g


For burgers:

1 lb. wild salmon filet
¼ cup red bell pepper, diced
¼ cup red onion, diced
6 Tbsp. panko breadcrumbs
1 clove garlic, minced
1 egg, beaten
2 tsp. reduced-sodium soy sauce
1 tsp. lemon juice
½ tsp. salt
½ tsp. pepper

For chipotle yogurt sauce:

¼ cup plain non-fat Greek yogurt
1 Tbsp. low-fat mayonnaise
2 tsp. lemon juice
1 chipotle pepper, chopped, from can of chipotles in adobo
2 tsp. sauce from can of chipotles in adobo


  1. Remove skin from salmon and cut filet in half.
  2. Place one half of filet in a food processor and chop for 20 seconds.
  3. With a knife, finely chop the remaining half. Combine both together in a bowl and set aside.
  4. In a separate bowl combine bell pepper, onion, panko, garlic, egg, soy sauce, lemon juice, salt and pepper.
  5. Add veggie mixture to salmon and slowly combine, being careful not to overwork salmon.
  6. Form the mixture into 4 patties and refrigerate for at least 1 hour to hold shape.
  7. Lightly coat your grill with cooking spray. Place patties over medium-high heat and cook for 4 to 5 minutes per side, or until cooked through.
  8. Mix yogurt, mayonnaise, lemon juice, chipotle peppers and adobo sauce. Dollop on top of the burgers and serve.