Ingredients
8
8 servings
- •2.5 pounds salmon filet, skin and pin bones removed
- •2 eggs, beaten
- •0.66666668653488 cup finely chopped parsley
- •0.25 cup finely chopped green onions
- •2 tablespoons fresh lemon juice
- •0.5 cup plain dried bread crumbs
- •1 tablespoon seafood seasoning (such as Old Bay®)
- •0.5 teaspoon salt
- •0.5 teaspoon black pepper
- •2 tablespoons olive oil
- •8 brioche buns, split and toasted
- •2 cups fresh arugula
- •0.5 cup plain yogurt
- •2 tablespoons light mayonnaise
- •2 tablespoons finely chopped parsley
- •2 tablespoons finely chopped green onion
- •1 tablespoon fresh lemon juice
- •0.125 teaspoon salt
- •0.125 teaspoon black pepper
Instructions
- Make the burgers: 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 at least 145 degrees F (63 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.
Nutritional Facts
Per 8 servings
- Calories: 465
- Carbohydrate: 30g
- Fat: 21g
- Fiber: 2g
- Protein: 38g
- Sugar: 2g
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