Fresh Salmon Burgers with Capers and Dill

When you want a burger, but you’re craving something out of the ordinary, think salmon.

PREP: 25 minutes      GRILL: 6 to 8 minutes

MAKES: 4 burgers

1 large lemon

¼ cup light mayonnaise

1 tablespoon capers, drained and coarsely chopped

1 salmon fillet (1 pound), skin removed

¼ cup loosely packed fresh dill fronds, chopped

2 green onions, thinly sliced

½ cup plain dried bread crumbs

teaspoon salt nonstick cooking spray

4 whole-wheat hamburger buns, split and toasted

4 green-leaf lettuce leaves

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.

3. In small bowl, stir lemon juice and ½ teaspoon lemon peel with mayonnaise and capers until blended. Set lemon-caper sauce aside. Makes about cup.

4. Remove any pin bones from salmon. With large chef’s knife, finely chop salmon; place in medium bowl. Add dill, green onions, ¼ cup bread crumbs, salt, and remaining ½ teaspoon lemon peel to salmon; gently mix with fork until combined. Shape salmon mixture into four 3-inch round burgers.

5. Sprinkle both sides of burgers with remaining ¼ cup bread crumbs. Spray both sides of burgers with cooking spray.

6. Place burgers on hot grill rack or pan over medium heat. Cook burgers 6 to 8 minutes, until browned on the outside and still slightly pink in the center for medium, or to desired doneness, turning burgers over once.

7. Serve burgers on buns with lettuce and lemon-caper mayonnaise.

EACH BURGER: About 380 calories, 27g protein, 34g carbohydrate, 15g total fat (3g saturated), 65mg cholesterol, 990mg sodium