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Sesame Seed-Crusted Salmon Burger With Yogurt Sauce

Quentin Bacon
Prep time 20 mins
Cook time 6 mins
Yield Makes 4 servings (serving size: 1 burger and 2 tablespoons sauce)

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

Nutrition Information

  • calories 463
  • fat 15 g
  • satfat 2 g
  • monofat 5 g
  • polyfat 6 g
  • protein 37 g
  • carbohydrate 44 g
  • fiber 4 g
  • cholesterol 72 mg
  • iron 5 mg
  • sodium 660 mg
  • calcium 202 mg

How to Make It

  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.