
Teriyaki Pineapple and Salmon Burgers with Sriracha-Yogurt Sauce
Ingredients (20)
- FOR THE SALMON BURGERS:
- 4 (4-ounces each) pink salmon fillets, skin removed, coarsely chopped (If salmon is wet, please pat dry with paper towels)
- 1 cup panko crumbs
- 1 small yellow onion
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/8 teaspoon chili powder
- 1 tablespoon chopped fresh parsley
- salt and fresh ground pepper
- 4 pineapple rings
- 1/3- cup low sodium teriyaki sauce
- lettuce greens
- red onion rings
- pretzel buns
- FOR THE SRIRACHA-YOGURT SAUCE:
- 1 cup nonfat plain yogurt
- 1 to 2 teaspoons sriracha
- 1 garlic clove
- 1 tablespoon lemon juice
- salt and fresh ground pepper
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Directions
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