Yield: 4 Servings Prep. Time 20 minutes includes cooking time 6 min.
Serving size: 1 burger and 2 Tablespoons of yogurt sauce
INGREDIENTS AMOUNT
| Salmon Fillet*, Skinned and Chopped
*Use less expensive chunks/pieces of fresh salmon available at many fish purveyors |
1 lb fresh or left over salmon |
| Baby Spinach, Chopped | 2 Cups |
| Panko Japanese bread crumbs or whole wheat bread crumbs | ¼ Cup |
| Fresh Lemon Juice, Divided | 2 TBsp |
| Fresh Ginger, Finely Grated | 1 TBsp |
| Low Sodium Soy Sauce | 1 tsp |
| Sesame Seeds, Toasted and Divided | ¼ Cup |
| Green kelp powder | ¼ tsp |
| Black Pepper | ¼ tsp |
| Low Fat or Fat Free Greek Yogurt | ½ Cup |
| Fresh Dill, Finely Chopped | 2 TBsp |
| Minced Garlic | ½ tsp |
| Whole Wheat Hamburger Buns | 4 |
METHOD:
1. Combine salmon, spinach, panko/bread crumbs, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, kelp powder and pepper in a large bowl. Form mixture into 4 (3 ½ inch) patties.
2. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
3. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
4. Preheat a lightly oiled grill pan over medium heat until hot but not smoking.
5. Cook burgers over medium heat, Turning 3-4 minutes per side or until golden brown and cooked through.
6. Grill buns, cut side down, for about 2 minutes or until golden.
7. Place burgers on buns, and top with 2 tablespoons yogurt sauce.
Partial nutrition information: Calories 463; Fat 15 gm (sat 2 g, mono 5 g, poly 6 g)
Cholesterol 72 mg; Protein 37 g; Carbohydrate 44 g; Sugars 3 g; Fiber 4 g; Iron 5 mg; Sodium approx. 300 mg; Calcium 202 mg.
[1] Adapted following Memory Preservation Nutrition® program by Nancy Emerson Lombardo, Ph.D. Selected by Cheryl K. Franchi, MS, MBA, RD, CSG, LD, FADA.
