In the spirit of looking for ways to lighten up this month, we present to you our picnic ready variation on a summer burger. Here juicy patties are made with salmon, barbecue sauce, Dijon mustard, and scallions for maximum flavor impact. Slather with more sweet, tangy barbecue sauce, and then sandwich between toasted whole-wheat buns for burgers worth daydreaming about all season. A mustardy potato salad made with Chobani Greek yogurt keeps in theme with this summery meal.
Gently incorporate the burger ingredients without crushing them; using your hands prevents over mixing. Chilling the patties in the refrigerator helps them hold together during cooking. Potatoes soak up more dressing when they are warm!
12 ounces fingerling potatoes
3 scallions, divided
12 ounces chopped salmon
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ cup barbecue sauce, divided
¼ cup panko breadcrumbs
1 teaspoon Dijon mustard
3 tablespoons Chobani nonfat Greek yogurt
½ tablespoon whole-grain mustard
2 whole-wheat hamburger buns
½ cup shredded red cabbage
1½ tablespoons olive oil
8″ medium pot with a lid
10″ medium pan
1. Boil Potatoes
Rinse potatoes and cut crosswise into ½-inch slices. Place in a medium pot, cover with cold water and season generously with salt. Bring to a boil over high heat, and cook until tender when pierced with a knife tip, about 8 minutes. Drain and return to pot, off heat. Cover to keep warm and set aside.
2. Prepare Ingredients
While potatoes boil, halve lemon. Rinse scallions, trim and discard roots, and thinly slice. Pat salmon dry with paper towel.
In a medium bowl, combine spices, 1 tablespoon barbecue sauce, breadcrumbs, Dijon mustard, salmon, and ½ of scallions. Season with ½ teaspoon kosher salt and pepper as desired. Using your hands, mix well and form into 2 equal-sized patties, about 1-inch thick (see Recipe Tip). Transfer to a plate and refrigerate for 5–10 minutes, until chilled.
While patties chill, whisk together Chobani yogurt, whole-grain mustard, juice of ½ lemon, remaining scallions, and ½ tablespoon olive oil until fully combined. Add potatoes and toss to coat (see Recipe Tip). Season with ¼ teaspoon kosher salt and pepper as desired. Use remaining lemon to brighten a glass of water.
Halve buns crosswise and place cut-side down in a medium pan over medium heat. Toast until light golden and warmed through, 2–3 minutes. Remove from pan and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add chilled burgers and sear until golden brown on outside and cooked to medium, 4–5 minutes per side.
Top bun bottoms with burgers. Spoon over remaining barbecue sauce. Add cabbage and finish with bun tops. Enjoy salmon burgers with potato salad for happy picnic feels.
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