Grilled Salmon & Dill Burger With Caper Mayo

FOR THE BURGERS

• 1 1/2 pounds fresh salmon (skinless and boneless)
• 3/4 tsp. lemon pepper
• 1/2 tsp. smoked sea salt
• 4 Tbsp. Greek yogurt
• 3/4 cup Panko bread crumbs
• 2 Tbsp. fresh dill (finely chopped)

FOR THE CAPER MAYO

• 1/2 cup mayonnaise
• 2 Tbsp. capers (finely diced)
• 1 Tbsp. fresh lemon juice

Remove any bones from the salmon and finely chop with a knife.
Place chopped salmon in a large mixing bowl.
Add ALL the burger ingredients.
With a spoon (or your hands), mix till combined.
Divide into four portions.
Make each portion into a patty and place on a piece of parchment paper.
Once you have all your burgers made, place them in the fridge for 30-60 minutes to chill.

While the burgers are chilling, combine the caper mayo ingredients in a bowl and place in the fridge.

TO GRILL THE BURGERS

Heat the grill to a medium-high heat (about 375º F)
When the grill is heated, coat the grates with some oil (I used avocado oil)
Remove the burgers from the fridge and place on the hot grill.
Cook for about 3 1/2 – 4 minutes, and carefully flip.
Cook an additional 3 1/2 – 4 minutes.
Cooked burgers should have an internal temperature of 140ºF. DO NOT OVER COOK

Remove the cooked burgers.
Place on your favorite buns (toasted if you like).
Garnish with the Caper Mayo (and any other toppings you wish).
ENJOY!!