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
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
- Remove skin from salmon and cut filet in half.
- Place one half of filet in a food processor and chop for 20 seconds.
- With a knife, finely chop the remaining half. Combine both together in a bowl and set aside.
- In a separate bowl combine bell pepper, onion, panko, garlic, egg, soy sauce, lemon juice, salt and pepper.
- Add veggie mixture to salmon and slowly combine, being careful not to overwork salmon.
- Form the mixture into 4 patties and refrigerate for at least 1 hour to hold shape.
- 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.
- Mix yogurt, mayonnaise, lemon juice, chipotle peppers and adobo sauce. Dollop on top of the burgers and serve.