Ingredients
| reduced-sodium salmon |
3 5-ounce cans
|
| red onion, diced |
1/4 cup
|
| red bell pepper, diced |
1/4 cup
|
| zucchini, grated and water drained |
1 cup
|
| fresh dill, chopped, divided |
1/4 cup + 1 tablespoon
|
| paprika |
1 teaspoon
|
| garlic powder, divided |
1 1/2 teaspoon
|
| large eggs, whisked |
2
|
| whole wheat flour |
1/3 cup
|
| nonfat plain Greek yogurt |
1/4 cup
|
| spicy brown mustard |
1 teaspoon
|
| lemon juice |
1 teaspoon
|
| arugula |
1 cup
|
| beefsteak tomato, sliced |
1 large
|
| whole wheat burger buns, toasted |
4
|
Directions
- PREHEAT the oven to 450-degrees F and LINE a baking sheet with parchment paper.
- In a large bowl, MIX salmon, red onion, red bell pepper, zucchini, ¼ 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 ½ teaspoon garlic powder. SET aside.
- Once salmon burger patties are cooked, ADD to toasted burger buns along with sauce, tomato, and arugula.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
390
|
| Total Fat |
10 g
|
| Saturated Fat |
2 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
3.5 g
|
| Monounsaturated Fat |
3 g
|
| Cholesterol |
160 mg
|
| Sodium |
516 mg
|
| Total Carbohydrates |
36 g
|
| Fiber |
5.5 g
|
| Sugars |
6 g
|
| Added Sugars |
0 g
|
| Protein |
30 g
|