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COOK TIME

15 Minutes

PREPARATION TIME

10 Minutes

INGREDIENTS

• 2 teaspoon freshly chopped parsley leaves
• ½ item Vidalia onion, diced
• 2 item eggs
• ½ cup panko bread crumbs
• ½ teaspoon cracked black pepper
• 1 teaspoon kosher salt
• 1 item Zest of 1 lemon
• 4 tablespoon dill mayonnaise
• 2 item Alaska skinless and boneless pink salmon (6½ ounces each)
• 2 tablespoon grapeseed oil
• ½ cup mayonnaise
• ½ cup lemon, juiced
• 2 tablespoon freshly chopped dill leaves
• 1 item Pinch of cayenne pepper
• ½ teaspoon salt
• ½ teaspoon cracked black pepper

PREPARATION

To barbecue burgers, prep by firing up grill with charcoal and a flavored wood, such as hickory and mesquite. To cook burgers using stove, prep by preheating oven to 400°F. Make dill mayonnaise by combining all spread ingredients in a small bowl. In a medium-size bowl, combine parsley, onions, eggs, panko bread crumbs, black pepper, salt, lemon zest and 4 tablespoons of dill mayonnaise. Drain salmon well, add to mixture, and combine completely. Shape 4 patties and set aside. To barbecue burgers, place them on grill for 3 to 4 minutes per side, cooking until brown. Use a metal spatula to flip them. For stove cooking, use a large oven-safe skillet on medium heat with 2 tablespoons of grapeseed oil. Put burgers in skillet, and brown on both sides. Then place in oven for 3 to 4 minutes. Serve on buns with remaining dill mayonnaise.

YIELD

4 Serving/s

Nutritional Information

Per serving: 584 calories.