Ellie Krieger’s Salmon Tzatziki Burger & Potato Wedges

Serving: 4

Ingredients
  • FOR THE SAUCE
  • 1/2 medium unpeeled English (seedless) cucumber, trimmed
  • 3/4 cup plain low-fat Greek-style yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • FOR THE BURGERS
  • 3 slices whole-wheat sandwich bread, crusts removed
  • One-pound piece skinless salmon fillet, preferably center-cut
  • 2 scallions (white and green parts), thinly sliced
  • 3 tablespoons minced celery
  • 2 tablespoons fresh chopped dill
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 large egg white, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Whole-grain buns or lettuce leaves, for serving
Instructions
1
For the sauce: Grate the cucumber on the large-holed side of a box grater. Place the grated cucumber in a fine-mesh strainer and drain for a minute or two, pressing out as much liquid as possible.
2
Stir together the grated cucumber, yogurt, oil, lemon juice, garlic, parsley, salt and pepper in a medium bowl. The yield is about 1 cup. Cover and refrigerate until ready to use (and up to 4 days).
3
For the burgers: Place the bread in the food processor and pulse to make fine crumbs. (The yield should be about 1 1/2 cups.) Transfer them to a large mixing bowl.
4
Cut the salmon into large chunks, then transfer to the food processor; pulse until chopped but some pieces still remain visible, 10 to 15 pulses; add to the bowl with the bread crumbs.
5
Add the scallions, celery, dill, Dijon mustard, lemon juice, egg white, salt and pepper to the bowl, mixing to combine. Form this mixture into 4 equal patties and place them on a plate. Cover and refrigerate for 10 minutes to set.
6
Preheat a grill pan over medium-high heat. Once it is hot, grease it with cooking oil spray; add the salmon patties and cook for about 3 minutes per side or until just cooked through.
7
Serve with the sauce, on whole-grain buns or with lettuce leaves (to use as wraps).
Nutrition Facts:
Calories
290
protein
32g
fat
11g
sat. fat
2g
Cholesterol
55mg
sodium
590mg
fiber
2g
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