Creamy Greek Salmon Burgers
Ingredients:
- 4 Janes Wild Sockeye Salmon Burgers
- 1/2 cup (125 mL) Each chopped cucumber and tomato
- 1/4 cup (50 mL) Finely chopped
red onion - 1/2 tsp (2 mL) Each salt and
pepper, divided - 1/2 cup (125 mL) Nonfat, plain Greek yogurt
- 2 tbsp (30 mL) Finely chopped
fresh mint leaves - 1/2 tsp (2 mL) Dried oregano leaves
- 1 Small clove garlic, minced
- 4 Hamburger buns, toasted
- 1/2 cup (125 mL) Crumbled feta cheese (optional)
Instructions:
- Prepare the burgers according to package directions. Meanwhile, toss the cucumber with the tomato, onion and half each the salt and pepper; set aside. Stir the yogurt with the mint, oregano, garlic and remaining salt and pepper.
- Arrange the salmon burgers on the buns. Top the burgers with a spoonful each yogurt mixture and cucumber mixture. Sprinkle feta (if using) over each burger. Serve immediately.
Tip: Serve salmon burgers on grilled pitas instead of hamburger buns.
Per serving: 303 calories, 10 g fat [2 g saturated fat, 0 g trans fat, 3.5 g monounsaturated fat, 2.0 g polyunsaturated fat, 2.0 g omega-3, 0.2 g omega-6], 65 mg cholesterol, 901 mg sodium, 28 g carbohydrates, 2 g fibre, 5 g sugars, 28 g protein. Good source of folate and iron.
