Ingredients
- 2 ½ pounds salmon fillets, skin and pin bones removed
- 2 eggs, beaten
- ⅔ cup finely chopped parsley
- ¼ cup finely chopped green onions
- 2 tablespoons fresh lemon juice
- ½ cup plain dried bread crumbs
- 1 tablespoon seafood seasoning (such as Old Bay)
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions
- Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with eggs, parsley, green onions, lemon juice, bread crumbs, seafood seasoning, salt, and pepper. Mix together with your hands.
- Divide into eight equal portions and shape into 1/2-inch thick patties that are 3 1/2 inches in diameter. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate. Brush patties with oil.
- Grill patties on the preheated grill, turning carefully, until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Make the sauce: Stir together yogurt, mayonnaise, parsley, green onion, lemon juice, salt, and pepper in a small bowl.
- Serve burgers on brioche buns with sauce and arugula.
Tips:
- Avoid the temptation to use your food processor to chop the salmon.
Cooking Time:
- Prep Time:25 mins
- Cook Time:5 mins
- Additional Time:30 mins
- Total Time: 1 hrs
Servings:8
Yield:8 burgers
Nutrition Facts:
- 465 Calories
- 21g Fat
- 30g Carbs
- 38g Protein