GRILLED SALMON BURGERS WITH YOGURT PESTO
Grilled Salmon Burgers with Yogurt Pesto
1 lb sockeye salmon fillets, skin removed and cubed
½ cup green onion, chopped (or cilantro)
¼ cup red onion, chopped
1 tbsp grated ginger
1 tbsp soy sauce
¼ tsp cayenne pepper
Pinch of salt and pepper (optional)
Place salmon cubes in a food processor and pulse for a few seconds. The mixture should look a bit chunky, like ground meat but be careful not to puree (depending on the food processor it’s better to do one fillet at a time).
Preheat BBQ to med-high heat. In a bowl mix the ground salmon with the rest of the ingredients. Divide the mixture into 4 equal parts. Form patties and place directly on the grill. They will seem like they’ll fall apart, but don’t worry, they will be firm once they cook through. Cook until golden brown on the first side (about 3 minutes). Flip them carefully and brown the other side. Serve with whole wheat or multigrain buns and your favorite burger condiments (for example yogurt-pesto spread)
Yogurt pesto spread
This is a delicious spread you can use for sandwiches, wraps, burgers or even as a salad dressing.
1/3 cup plain yogurt
1 cup fresh basil leaves
1 garlic clove, roughly chopped
¼ cup pine nuts or slivered almonds
¼ cup grated Parmesan cheese
¼ cup oil
Pinch of salt and pepper
Juice from ½ lime
For a thicker spread, we recommend to strain the yogurt. Place the yogurt on a strainer lined with a coffee filter over a bowl and leave in the fridge overnight. The yogurt should thicken to the consistency of mayo or even thicker depending on the brand and it should make about ¼ cup.
Combine in a food processor the basil leaves, pine nuts, garlic and Parmesan cheese. Process to a rough paste. Add the olive oil and mix again. Place mixture in a bowl and add lime juice and 1 Tbsp of strained yogurt at a time until, mixing until desired consistency.