Ingredients Salmon Burgers

• 1 1/4 Lb Salmon, Skin Removed
• 2 TBS of Dijon Mustard
• 1 TBS of Mayo
• 1 TBS of Lemon Juice
• 1/2 TSP Lemon Zest
• Pinch of Cayenne Pepper
• 1 Cup Bread Crumbs or Panko, Only 2 TBS Go into the Chopped Meat!
• Salt and Pepper
• Additional Bread Crumbs for Breading
• Rolls or Bagels
• Avocado Slices

Ingredients Tzatziki Sauce

• 1 Cup of Greek Yogurt
• 1/2 Cucumber, Shredded or Chopped
• 1 TBS Lemon Juice

Directions

1. Cut the salmon into chunks and pulse in a high powered blender for 5 to 7 seconds. You will not be able to fit all of the salmon chunks in the blender at once, and also be careful not to blend the salmon meat to fine.
2. Once the salmon is grounded, put in a large mixing bowl and add the mustard, mayo, lemon juice, lemon zest, cayenne pepper, 2 TBS of bread crumbs or panko, salt, pepper.
3. After mixing the meat, grab a large plate and pour a large amount of panko onto the plate so that it covers the entire area.
4. Line a plate/cookie sheet with wax or parchment paper and set aside.
5. Using a 1/2 cup measuring tool, scoop the meat and shape it into a burger. Once shaped, bread the burger in the plate of bread crumbs on both sides and set on the wax or parchment paper. Note, you will have to continually add bread crumbs throught the process.
6. Once all the burgers have been shaped, place in the fridge to set for 2 hours.
7. Once the burgers are set, grill the burgers on medium heat for 4 minutes each side. The trick is grill them ON TIN FOIL lined with PAM.
8. While cooking, mix Tzatziki ingredients together and set aside.
9. Serve burgers on a bun with lettuce, tomato and Tzatziki.