Salmon Burger with Mustard Cream Sauce

Prep time: 15 minutes

Cook time: 20 minutes

Serve count: 4

3 5oz. Canned Salmon

1/4 Cup Diced Red Onion

1/4 Cup Diced Red Bell Pepper

1 Cup Grated Zucchini

1/4 Cup + 1 TBSP Chopped Fresh Dill

1 TSP Paprika

1 1/2 TSP Garlic Powder divided

2 Large Eggs Whisked

1/3 Cup Whole Wheat Flour

1/4 Cup nonfat plain Greek yogurt

1 tsp Spicy Brown Mustard

1 tsp Lemon Juice

1 cup Arugula

1 Large Sliced Beefsteak Tomato

4 Whole Wheat Toasted Burger Buns

Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix salmon, red onion, red bell pepper, zucchini, ¼ cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet.
Bake burger patties for 20 minutes, until golden brown and cooked through.
In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining ½ teaspoon garlic powder. Set aside.
Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.