Steps
- Finely chop 565g of skinless boneless salmon fillets into ¼in / 5mm pieces.
- Mix with 3 tablespoons of chopped fresh dill, 2 tablespoons of plain nonfat Greek yogurt, and 1 tablespoon of lemon juice.
- Add ¾ teaspoon of kosher salt, ½ teaspoon of ground ginger, and ¼ teaspoon of black pepper. Press into patties 1in / 2.5cm thick and chill for 15 minutes.
- For the sauce, mix ¾ cup of plain nonfat Greek yogurt, 1 tablespoon of white vinegar, and ¼ cup of chopped fresh dill.
- Stir in ¼ teaspoon of garlic powder and ¼ teaspoon of kosher salt. Refrigerate while cooking the patties.
- Heat 1½ teaspoons of olive oil in a nonstick skillet over medium-high heat. Cook the patties for 4-5 minutes, until golden, then turn gently.
- Cook for about 4 minutes more, until a thermometer reads 145°F / 63°C in the centers. Sandwich in 4 soft burger buns with the sauce.