Pacific Northwest Salmon Burgers

 

6

whole-grain burger buns, split

3/4

teaspoon grated lemon peel

2

tablespoons lemon juice

1

egg white

1

can (14.75 oz) pink salmon, well drained, skin and large bones discarded, flaked

1/4

cup mayonnaise or salad dressing

2

tablespoons chopped fresh dill or 1 teaspoon dried dill weed

1

medium tomato, sliced

1/2

medium cucumber, thinly sliced

• 1 Heat gas or charcoal grill. Cut 1 burger bun into 1/2-inch cubes (1 1/2 cups); place in medium bowl. Add lemon peel, lemon juice and egg white; mix well. Stir in salmon. Shape mixture into 5 flat oval-shaped patties, 1/2 inch thick.
• 2 In small bowl, mix mayonnaise and dill; set aside.
• 3 When grill is heated, place patties on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook 8 to 16 minutes, turning once, until patties are lightly browned on both sides.
• 4 To serve, spread cut sides of bun halves with mayonnaise mixture. Place patties on bottom halves of buns. Top with tomato and cucumber slices. Cover with top halves of buns.