GO GREEK ON THE GRILL
Salmon burgers topped with tzatziki
For the sauce: Grate the cucumber on the large-holed side of a box grater. Place the grated cucumber in a finemesh strainer and drain for a minute or two, pressing out as much liquid as possible.
Stir together the grated cucumber, yogurt, oil, lemon juice, garlic, parsley, salt and pepper in a medium bowl. The yield is about 1 cup. Cover and refrigerate until ready to use (and up to 4 days).
For the burgers: Place the bread in the food processor and pulse to make fine crumbs. (The yield should be about 1 ½ cups.) Transfer them to a large mixing bowl.
Cut the salmon into large chunks, then transfer to the food processor; pulse until chopped but some pieces still remain visible, 10 to 15 pulses; add to the bowl with the breadcrumbs.
Add the scallions, celery, dill, mustard, lemon juice, egg white, salt and pepper to the bowl, mixing to combine. Form this mixture into 4 equal patties and place them on a plate. Cover and refrigerate for 10 minutes to set.
Preheat a grill pan over medium-high heat. Once it is hot, grease it with cooking oil spray; add the salmon patties and cook for about 3 minutes per side or until just cooked through.
Serve with the sauce, on the buns or with the lettuce leaves (to use as wraps).
Make ahead: The burgers may be assembled, shaped and refrigerated, tightly covered, 1 day before cooking. The tzatziki sauce may be made up to 4 days in advance and stored in an airtight container in the refrigerator; give it a stir before serving.
Nutrition per serving (burger and sauce only): 290 calories, 32 g protein, 18 g carbohydrates, 11 g fat, 2 g saturated fat, 55 mg cholesterol, 590 mg sodium, 2 g dietary fibre, 5 g sugar
Salmon burgers with Tzatziki sauce are a breeze to make.