All you need:
1/2 c. Hy-Vee light sour cream
1 Hy-Vee kosher baby dill pickle, finely chopped
1 tbsp chopped fresh dill
1 tsp Hy-Vee lemon juice
1/2 medium red onion, thinly sliced
1/2 c. lime juice
Pinch kosher salt
1 pound skinless boneless salmon fillets
1 Hy-Vee large egg, lightly beaten
3/4 c. Hy-Vee panko bread crumbs
1/4 c. thinly sliced green onions
1 clove garlic, minced
1 tbsp Hy-Vee light soy sauce
1 tsp Grand Selections balsamic vinegar
1/2 tsp freshly ground Hy-Vee black pepper
1/4 tsp kosher salt
1 tbsp Hy-Vee Select olive oil
8 slices Hy-Vee bacon, cooked and drained
8 (1/2-inch-thick) crosswise-cut slices Hy-Vee Baking Stone French bread
Baby arugula leaves, for serving
All you do:
Combine sour cream, chopped pickles, chopped dill and lemon juice in a small bowl. Cover and refrigerate for at least 1 hour.
Toss together onions and lime juice in a shallow bowl. Sprinkle with a pinch of kosher salt. Let stand at room temperature for about an hour.
Meanwhile, cut salmon into 1-inch chunks. Place in a food processor fitted with a metal blade. Pulse just until coarsely ground (do not over-process); set aside.
In a large bowl, combine egg, panko, green onions, garlic, soy sauce, balsamic vinegar, pepper and kosher salt. Stir in salmon. With damp hands, shape into four 3/4-inch-thick patties. Cover and refrigerate for at least 30 minutes and up to 8 hours. Brush patties with olive oil.
For a charcoal grill, grill patties on a greased rack of an uncovered grill directly over medium coals for 8 minutes or until internal temperature reaches 160 degrees, turning once halfway through grilling. Toast bread slices on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then bread slices, on grill rack over heat. Cover; grill as directed.)
To serve, line each bottom slice of bread with arugula and 2 slices bacon. Add burgers and top with dill sauce and remaining slices of grilled bread.
Daily nutritional values:
10% vitamin A
10% vitamin C
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 10g
Trans fats: 0g