Makes 4 burgers
INGREDIENTS:
Salmon Burger:
2 fillets of salmon, skin removed
1 tbsp. table salt
½ white or red onion
5-6 jalapeño slices
1 tbsp. honey
4 slices sourdough bread
Fresh dill, chopped
Olive oil
Yogurt Zest Sauce:
¼ cup full fat Greek yogurt
2 tbsp. Dijon mustard
Fresh dill
2 tsp apple cider vinegar
1-2 tbsp. horseradish, to taste
2-3 tbsp. lemon juice
DIRECTIONS:
Chop salmon into cubes and place into food processor. Pulse 4-5 times until salmon is in smaller chunks. Then, add the onion, jalapeño, honey, dill, and salt and pulse until salmon mixture resembles ground meat (approximately 8-10 pulses).
Place sourdough bread in oven. In a bowl, combine all the ingredients for yogurt zest sauce.
Heat a pan with olive oil on medium-high heat. Take salmon mixture and form burger patties (avoid overly thick patties so the salmon cooks through properly). Cook on both sides. Serve the burgers open-faced on bread (I prefer sour dough!) and top with yogurt sauce. Enjoy!