Pickled red onions punch up the flavor of these healthful burgers. The combination of red onions and dill sauce packs plenty flavor into this burger.
Servings and Ingredients
|½ 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|
|½||medium red onion, thinly sliced|
|½ c.||lime juice|
|Pinch kosher salt|
|1 lbs.||skinless boneless salmon fillets|
|1||Hy-Vee large egg, lightly beaten|
|¾ c.||Hy-Vee panko bread crumbs|
|¼ c.||thinly sliced green onions|
|1||clove garlic, minced|
|1 tbsp.||Hy-Vee light soy sauce|
|1 tsp.||Hy-Vee Select balsamic vinegar|
|½ tsp.||freshly ground Hy-Vee black pepper|
|¼ tsp.||kosher salt|
|1 tbsp.||Hy-Vee Select olive oil|
|8 slice(s)||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|
- 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.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 135mg
- Sodium: 1030mg
- Total Carbohydrates: 42g
- Protein: 36g
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.