Categories: Barbecue, Sandwiches/Burgers, Seafood
Ingredients
- 1 1/2 pounds skinless salmon filet, finely chopped
- 1/2 cup chopped fresh parsley, divided
- 2 Tbsp. chopped fresh dill
- 7 scallions, thinly sliced, divided
- 2 1/2 tsp. finely grated lemon zest, divided
- 12 saltines, finely crumbled
- 1 large egg, beaten
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- 3/4 cup light mayonnaise
- 1/4 cup draned chopped capers
- 6 whole wheat sandwich buns
- 4 tsps. lemon juice
Directions
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Thoroughly mix salmon, 2 Tbsp. parsely, dill, 6 of the scallions, 2 tsp. of the lemon zest, crackers, egg and salt in medium bowl. Divide into 6 equal portions and form into patties. Cover and refrigerate until ready to grill.
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About 15 minutes before serving, preheat gas grill—all burners on high for about 10 minutes. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
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Brush burgers with olive oil. place burgers on hot grill rack; cook covered until first side develops impressive grill marks, about 3 minutes. Turn and grill, covered on other side 2-3 minutes. Grill buns until spotty brown, about just a minute.
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Meanwhile mix mayo, capers, remaining parsley, scalllion, lemon zest and the juice.
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To serve spread a portion of the sauce over each bun half. Set burger on bun bottom. Cap with bun top and serve immediately.