This article appeared in the May/June 2023 issue of Women’s Health.
Give burgers a boost by using salmon for the patty and piling the crunchy greens high. A tangy, lemony yogurt sauce makes each bite sing. Summer, we see you.
- 1 - 4 serving(s)
- Total Time:
- 30 mins
- 1 lb.
skinless salmon fillet, finely chopped
jalapeño, finely chopped
- 3 tbsp.
cilantro, chopped and divided
Kosher salt and pepper
- 1 tbsp.
- 1/2 c.
- 1 tsp.
lime zest plus 2 tbsp. juice
brioche buns, toasted
Bibb lettuce leaves
Persian cucumbers or ½ English cucumber, shaved lengthwise
- 2 c.
broccoli or radish sprouts
- Step 1In medium bowl, beat egg until frothy. Fold in salmon, scallions, jalapeño, 2 tbsp. cilantro, ½ tsp. salt, and ¼ tsp. pepper.
- Step 2Heat oil in large nonstick skillet on medium. Spoon 4 mounds of salmon mixture (about ½ cup each) into skillet and flatten into ½-inch thick patties. Cook until golden brown, 2 min. per side.
- Step 3Meanwhile, in bowl, combine yogurt, lime zest and juice, remaining tbsp. cilantro, and ¼ tsp. each salt and pepper and spread on buns. Top bottom buns with lettuce, salmon patties, cucumber, and sprouts; sandwich with top buns.
Per serving: 379 cal, 13 g fat (3.5 g sat), 34 g protein, 580 mg sodium, 32 g carb, 8.5 g sugars (0 g added sugars), 3 g fiber
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