Local Grilled Salmon Burgers with Creamy Cucumber Dill Yogurt Sauce

Yield 41x2x3x4x5x

Author Madeline King

Prep time

10 Min

Cook time

9 Min

Total time

19 Min

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Local Grilled Salmon Burgers with Creamy Cucumber Dill Yogurt Sauce

IngredientsUSMetric

Yogurt Sauce

• ¾ cup Plain Simpson Spring Yogurt
• ¼ cup finely chopped dill pickles
• ¼ cup chopped fresh dill and chives
• 1/4 teaspoon garlic powder
• ¼ teaspoon kosher salt

Burgers and Garnishes

• 4 (5 oz) Burke’s Salmon Burgers
• buns or lettuce cups
• local organic microgreens
• sliced tomato

Instructions

Sauce

1. In a medium bowl, whisk together the Greek yogurt, pickles, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.

Burgers and Garnishes

1. Preheat a grill to medium-high heat (about 400 degrees F). Just before grilling the burgers, oil the grill very well.
2. Add the burgers and cook until a thermometer inserted into the thickest part of the burgers reaches 145 degrees F, flipping once. Toast the buns on the grill if desired.
3. (If you don’t have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky. It should not still look raw.)
4. Serve the burgers immediately topped with the sauce, sliced tomato and organic microgreens. Enjoy!