Salmon Burger with Mustard Cream Sauce

Directions

1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

2. 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.

3. Bake burger patties for 20 minutes, until golden brown and cooked through.

4. 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.

5. Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.

Ingredients

• 3 5-ounce cans reduced-sodium salmon
• 1/4 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 1 cup zucchini, grated and water drained
• 1/4 cup + 1 tablespoon fresh dill, chopped, divided
• 1 teaspoon paprika
• 1 1/2 teaspoon garlic powder, divided
• 2 large eggs, whisked
• 1/3 cup whole wheat flour
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon spicy brown mustard
• 1 teaspoon lemon juice
• 1 cup arugula
• 1 large beefsteak tomato, sliced
• 4 whole wheat burger buns, toasted