Difficulty: Easy - for beginners
Serves: 4 Servings
1 (1-pound) salmon fillet, skinned and chopped
2 cups chopped baby spinach
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated fresh ginger
1 tablespoon low-sodium soy sauce
1/4 cup sesame seeds, toasted and divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free Greek yogurt
2 tablespoons finely chopped fresh dill
1/2 teaspoon minced garlic
Olive oil cooking spray
4 whole-wheat hamburger buns
1. Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
2. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
3. Preheat a lightly oiled grill pan over medium heat until hot but not smoking. Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through. Grill buns, cut sides down, for about 2 minutes or until golden.
4. Place burgers on buns, and top with 2 tablespoons yogurt sauce.