• ½ cup mayonnaise
• ¼ cup minced fresh cilantro
• 1 jalapeño, halved, seeded, deveined, and finely diced
• 1 hard-cooked egg, chopped
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sweet pickle relish
• 1 salmon fillet (about 1 pound)
• ¾ cup panko bread crumbs
• ¼ cup light mayonnaise
• 3 tablespoons diced shallot
• 3 tablespoons minced fresh cilantro
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Dierbergs canola oil
• 4 Dierbergs Bakery hamburger buns, split and toasted
• Lettuce leaves and sliced tomato

FOR CILANTRO TARTAR SAUCE: In small bowl, stir together mayonnaise, cilantro, jalapeño, hard-cooked egg, garlic, Dijon mustard, and sweet pickle relish until well mixed. Cover and chill several hours to develop flavors.

 

FOR SALMON BURGERS: Remove and discard skin from salmon; cut salmon into 1-inch pieces. Place salmon in work bowl of food processor fitted with steel knife blade; pulse several times until coarsely chopped.

 

In medium bowl, combine panko, mayonnaise, shallot, cilantro, cumin, salt, and pepper until well mixed. Stir in salmon. Shape mixture into four 4-inch patties.

 

In large nonstick skillet, heat oil over medium heat. Add patties; cook until browned and cooked through, about 4 minutes per side.

 

TO SERVE: Place Burger on buns and top with lettuce leaf, tomato slice, and dollop of Sauce.

Servings: 4
Serving Size: Per serving with 1 tablespoon Tartar Sauce

Per Serving
Calories: 464
Cholesterol: 84 mg
Fat: 23 g
Sodium: 653 mg
Carbohydrates: 33 g
Protein: 28 g
Fiber:
Saturated Fat: N/A