Herbed Salmon burgers with Lemon Tartar Sauce

By therman

USA Weekend

Ingredients

• Serves 6
• 1 1/2 lbs. skinless salmon filets, bones removed, and finely chopped
• 1/4 cup chopped fresh parsley
• 2 tbsps. chopped fresh dill
• 7 scallions thinly sliced, divided
• 2 1/2 tsps. finely grated lemon zest, divided
• 12 saltines, finely crumbled
• 1 large egg beaten
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 3/4 cup mayonnaise
• 1/4 cup drained chopped capers
• 6 whole wheat sandwich buns
• 4 tsps. lemon juice

Preparation

Step 1

Thoroughly mix salmon, 2 tbsps. parsley, dill, 6 of the scallions, 2 tsps. of the zest, crackers, egg and salt in medium bowl. Divide into 6 portions and form into patties. Cover and refrigerate until ready to grill.
Mix mayonnaise, capers, remaining parsley, scallion, lemon zest and the juice. Set aside.
Preheat gas grill on high for about 10 minutes. Return to medium heat. Use tongs to wipe a vegetable oil-soaked rag on rack. Bruch burgers with olive oil and place on hot rack and cook for about 3 minutes with lid closed. Turn and grill an additional 3 minutes or until done. Grill buns until toasted. To serve, spread a portion of sauce over each bun half and place pattie on bun bottom.