California Salmon Burger

I had a craving for fish and a craving for a burger one day so this is what I came up with!

Serves 4

14 ounces salmon fillet (4 x 3.5 ounce portions)

1/4 cup nonfat yogurt or sour cream

1/4 cup whole wheat bread crumbs

1/4 cup fresh chopped flat leaf parsley

1/2 tsp cumin

1 tsp salt

1/2 tsp fresh ground pepper

Zest of one lemon

– Combine all ingredients in a food processor and “pulse” several times.  The idea is to keep the salmon in chunks but to still combine all of the ingredients.

– Transfer to a bowl and cover the bowl with plastic cling wrap.  Refrigerate for 30 minutes, this helps all of the flavours fuse and makes the fish burger easier to handle on the grill.

– Divide the salmon mixture into 4 portions.  Roll each portion and flatten into the shape of a burger, push down in the centre to keep it from turning into a baseball once cooked.

– You can pan fry these burgers or put them on the barbeque but be careful because the burgers are very soft and liable to fall apart if you touch them too much.  Basically once the burger is on the grill don’t touch it until it is ready to be flipped, about 5 to 6 minutes.  Keep the heat at MEDIUM.

– Lightly coat the grill or pan before turning on the heat to keep the meat from sticking; do this before you turn the heat on (flammable!)

– Serve on toasted whole wheat buns but when I ate these I ate the burgers on toasted whole wheat pitas.

– Garnish anyway you like but I really liked lettuce, tomato, fat free sour cream and avocado.

Notes:

1. The avocado and cumin are what make this “California”, haha

2. If you aren’t sure if you like cumin it is the spice you taste in taco seasoning; Smokey and spicy but not hot.

3.  If you want heat you can add some cayenne pepper here.  I wouldn’t use hot sauce because it would overpower the other ingredients.