Salmon Burgers with Greek Yogurt

Now that Thanksgiving is over, and Christmas is on our heels, it’s tough to stay on track. I have been trying to come up with what’s for dinner as I multi task work, the kids, and extra holiday related tasks. These Salmon Burgers with Greek Yogurt are always worth preparing, and my 3 kids always love them. Feel free to serve on a bun or just on a bed of greens. Canned salmon is one of the most calcium-rich, non-dairy foods. One 3.5 ounce serving with the bones contains two thirds as much calcium as a cup of milk. For women and children especially, consuming plenty of calcium is important for building and maintaining strong bones and reducing the risk of bone fracture later in life.¬†Alaska canned salmon provides high quality protein that is easy and safe to digest by people of all ages.¬†In less than 30 minutes, you’ll have something super healthy for dinner for the entire family.

Salmon Burgers

Cook Time:

12 minutes

Prep Times:

10 minutes

Yield:

4 servings

Ingredients:

1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil

Preparation:

1. To prepare burgers, combine yogurt, mustard, and egg whites in a bowl. Set aside.

2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and cook 4 minutes or until tender. Cool slightly. Combine onion, yogurt mixture, panko, chives, pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.

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