- 13 oz. Honey Smoked Salmon
- 3 cloves garlic, minced
- 1 small onion, minced
- ½ cup breadcrumbs
- 3 tablespoons fresh dill
- 4 tsp spicy mustard
- 2 tablespoons fresh lemon juice
- Hot sauce to taste
- ½ cup plain Greek yogurt or sour cream
- Cooking spray
- Burger toppings - buns, lettuce, tomatoes, red onion (or anything else you like to top burgers with!)
- Salt & pepper, to taste
Mix salmon, onion, 2 cloves garlic, breadcrumbs, 1 tablespoon dill, 2 teaspoons spicy mustard, 1 tablespoon lemon juice, salt and pepper, and hot sauce until well-mixed. Shape into 4 ½ inch thick patties. Wrap patties with plastic wrap, and chill for at least one hour. Patties should firm up in the fridge.
For the aioli, combine yogurt or sour cream, remaining garlic, remaining dill, remaining spicy mustard, remaining lemon juice, and salt and pepper. Cover and chill.
Heat a nonstick cooking pan. Use cooking spray to prevent sticking on surfaces. Cook until burgers reach an internal temperature of 145 degrees.
Assemble burgers with any toppings you like and the lemon aioli.
Serve and enjoy!