Salmon and Dill Burgers

What do you do when you have groceries to put away, dinner to prepare, and a 1-year-old and 5-year-old that have too much energy?  Put the kids to work (even the 1-year-old!).  Our oldest opened the cereal boxes, pretzel bags, and croutons and put them in their respective air-tight containers.  Our 1-year-old put away the cereal bars, one by one by one by one.  I showed her how to remove one bar from the box and put it into the storage container.  She immediately wanted to try the next one on her own.  Luckily, I bought 2 boxes (16 bars)!  This gave me plenty of time to finish the groceries and start dinner!

Dinner tonight only took a few steps.  Before I left for the grocery store, I forgot to make the patties.  Oh well, skip that step!  (Although, if time allows, I recommend refrigerating as directed as the patties will hold their shape better.)  Since the salmon is pre-cooked, the Salmon and Dill Burgers only need a quick sear and dinner is done.  

Salmon and Dill Burgers
Serves 4

2 (2.6 ounces each) pouches salmon (I used Starkist brand) 

2 tablespoons finely chopped onion

2 tablespoons snipped fresh dill

1 teaspoon lemon zest

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup non-fat plain Greek yogurt

2 teaspoons pickle relish

Splash hot sauce (optional)

Iceberg lettuce leaves

8 English muffins, toasted

In a mixing bowl, combine the salmon, onion, dill, lemon zest, salt and pepper.  Shape salmon mixture into 4 patties about 3/4 inch thick. Place patties on a small baking sheet covered with plastic wrap. Refrigerate, covered, for 2 hours.

To cook, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Sauté patties 3 minutes; turn, sauté 3 minutes longer or until golden and crisp.

Serve burgers on toasted English muffins. In a small bowl, combine the yogurt and relish.  Top burgers with a generous dollop of the sauce.