Combine cucumber, onion, and dill in a small bowl. Sprinkle with 1/2 teaspoon Greek seasoning. Drizzle with 1 tablespoon olive oil and lemon juice. Stir to coat; set aside.
Grill a juicy salmon burger, then top it with a tasty homemade cucumber-yogurt topping. Add Greek seasoning to the topping and on the burger for a flavorful Mediterranean twist.
Servings and Ingredients
|⅔ c. English cucumber, thinly sliced and halved crosswise|
|2 tbsp. red onion, finely chopped|
|2 tsp. fresh dill, finely chopped|
|1 tsp. all-purpose Greek seasoning, divided|
|3 tbsp. Gustare Vita olive oil, divided|
|1 tbsp. fresh lemon juice|
|4 (4-oz. each) Chef Kim's gourmet classic salmon burgers|
|4 Hy-Vee Bakery Brioche hamburger buns, split|
|4 large butterhead lettuce leaves|
|½ c. Hy-Vee plain Greek yogurt|
Things To Grab
- Small bowl
- Charcoal or gas grill
- Meat thermometer
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).
Brush salmon burgers with remaining 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon Greek seasoning. Grill 10 to 12 minutes or until salmon reaches 145 degrees, turning halfway through. Grill buns, cut sides down, for 30 to 60 seconds or until lightly toasted.
To serve, top bun bottoms with lettuce and salmon burgers. Spread with yogurt; top with cucumber mixture and bun tops.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 590mg
- Total Carbohydrates: 10g
- Protein: 25g
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