A refreshing alternative to beef burgers, this salmon version is flavoured with tangy lemon juice and grainy mustard. For an even lighter dish, replace the sour cream with Greek yogurt.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
Combine sour cream, half of the dill and half of the mustard; set aside.Cut salmon into chunks. In food processor, pulse together salmon, remaining mustard, lemon zest, 2 tbsp of the lemon juice, capers and half each of the salt and pepper until coarsely combined. Shape into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill pan or in skillet over medium heat; cook, turning once, until grill-marked and instant-read thermometer inserted sideways into centre registers 158ºF (70ºC), about 4 minutes.
Meanwhile, brush insides of buns with 1 tbsp of the oil. Add to grill, cut sides down; grill until slightly crisp, about 3 minutes.
In large bowl, whisk together remaining oil, lemon juice, dill, salt and pepper; add cucumber and toss to coat.
Spoon 1 tbsp of the sour cream mixture over bottom half of each bun. Top each with patty, 1 tbsp of the sour cream mixture and one-quarter of the avocado slices; sandwich with top bun. Serve with cucumber mixture.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 824 mg
- Sugars 4 g
- Protein 29 g
- Calories 561.0
- Total fat 32 g
- Potassium 793 mg
- Cholesterol 66 mg
- Saturated fat 7 g
- Total carbohydrate 41 g
%RDI
- Iron 24.0
- Folate 72.0
- Calcium 12.0
- Vitamin A 7.0
- Vitamin C 28.0
