Lemon Herb Salmon Burgers

A super idea for salmon burgers, this lemony herbaceous patty pairs up with A simple superstar salad starring our signature SaladSavors® Salad Toppings.

INGREDIENTS

• For the Salmon Burgers
• 1 shallot
• ½ cup fresh herbs (basil and parsley are great)
• 16 ounces wild caught raw salmon, skin removed
• 1 cup cooked quinoa
• 1 egg + 1 egg white
• ½ teaspoon seasoning mix (I used a seafood seasoning that had marjoram, chives, and onion)
• a big squeeze of lemon juice - about a tablespoon
• salt and pepper to taste
• For the Dressing:
• 2 tablespoons minced herbs and shallot (reserved from burgers)
• ¼ cup oil
• 2 tablespoons water
• 1-2 tablespoons lemon
• ¼ teaspoon salt
• 1 teaspoon honey
• For the Salad:
• Bold DeLallo SaladSavors®
• 2-3 cups baby spinach

DIRECTIONS

1. Mince the shallot and herbs. Set aside two tablespoons of the shallot/herbs for the dressing. Saute the remaining shallot and herbs in a little olive oil over medium high heat for a few minutes to remove the bite (not totally necessarily, but it helps the flavor in my opinion).
2. Pulse the salmon 2-3 times briefly in a food processor until well chopped and a little bit sticky. Stir together with the quinoa, eggs, seasoning, lemon juice, salt, pepper, and the shallots and herbs from step one. Shape the mixture into four patties.
3. Heat a small drizzle of oil in skillet over medium high heat. Fry the patties one at a time (unless you have a huge griddle that can fit more), flipping once after 3-4 minutes. The patties should be golden brown on the outside and fully cooked on the inside.
4. Place all the dressing ingredients in a jar and shake until combined (don't forget the reserved shallot and herbs from step one). Set a little bit aside and toss the rest with the salad ingredients.
5. Serve burgers over salad! Mix the reserved dressing with a little bit of greek yogurt or mayonnaise for a herb-dip-type-sauce and serve it over the salmon burgers. And feel fresh and healthy.