Print Recipe
Salmon Burger with Mustard Cream Sauce
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Prep Time :
0 sec
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Cook Time :
0 sec
-
Total Time :
0 sec
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Servings :
4
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Serving Size :
1 burger with bun
Ingredients
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3, 5-ounce cans reduced-sodium salmon -
1/4 cup red onion (diced) -
1/4 cup red bell pepper (diced) -
1 cup zucchini (grated, drained) -
1/4 cup and 1 tablespoon fresh dill (chopped, divided) -
1 teaspoon paprika -
1 1/2 teaspoon garlic powder (divided) -
2 eggs (whisked) -
1/3 cup whole wheat or oat flour -
1/4 cup nonfat, plain Greek yogurt -
1 teaspoon spicy brown mustard -
1 teaspoon lemon juice -
1 cup arugula -
1 large beefsteak tomato, sliced -
4 whole wheat burger buns, toasted
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 450°F and line a baking sheet with parchment paper. -
In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet. -
Bake burger patties for 20 minutes, until golden brown and cooked through. -
In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside. -
Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.
Note: The USDA recommends cooking egg dishes to 160°F.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 390 | |
|---|---|---|
| Total Fat | 10.3 g | |
| Saturated Fat | 2.3 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 3.4 g | |
| Monounsaturated Fat | 3.2 g | |
| Cholesterol | 161 mg | |
| Sodium | 516 mg | |
| Total Carbohydrate | 36 g | |
| Dietary Fiber | 6 g | |
| Sugars | 6 g | |
| Protein | 30 g | |
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
1 burger with bun
Ingredients
-
3, 5-ounce cans reduced-sodium salmon -
1/4 cup red onion (diced) -
1/4 cup red bell pepper (diced) -
1 cup zucchini (grated, drained) -
1/4 cup and 1 tablespoon fresh dill (chopped, divided) -
1 teaspoon paprika -
1 1/2 teaspoon garlic powder (divided) -
2 eggs (whisked) -
1/3 cup whole wheat or oat flour -
1/4 cup nonfat, plain Greek yogurt -
1 teaspoon spicy brown mustard -
1 teaspoon lemon juice -
1 cup arugula -
1 large beefsteak tomato, sliced -
4 whole wheat burger buns, toasted
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 450°F and line a baking sheet with parchment paper. -
In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet. -
Bake burger patties for 20 minutes, until golden brown and cooked through. -
In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside. -
Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.
Note: The USDA recommends cooking egg dishes to 160°F.
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