These variations on Salmon Burgers are an excellent source of omega-3 oils and a good alternative to a traditional burger. Served on a grilled bun with a choice of special sauces, they are a tasty addition to any sandwich meal.

Salmon Burger Recipe Variations

HI Connie,

In addition to the sauces that you included in your article and in keeping with your it's broilng hot outside so let's keep it simple theme, have you ever tried those salmon patties with a teriyaki glaze? Might be good as teriyaki and salmon can be quite compatible.

Yes, teriyaki is wonderful with salmon. Honey and mustard is great, too.

This takes less than 10 minutes to cook, so it's great on a hot summer day.

A salmon burger made from wild salmon is good for your body, AND it tastes wonderful, too. I like the Tangy Tomato Horsy Sauce with it.

Tartar Sauce is wonderful, too, but that mellow sauce with the horseradish really sets it off.

Let me know what you think of the sauces. Now, it's your turn!

You can also use the salmon burger to crumble up and make a wrap. Add a little chopped lettuce, tomato, onion and ranch or cucumber sauce. Yummie!

Salmon Burger Recipe Variations

Here's a copy of the Cucumber Yogurt Sauce:


Cucumber Yogurt Sauce Recipe

Ingredients:

� cup coarsely chopped Vidalia or green onion
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 tablespoon of dried mint-rubbed between your hands to release the oils
1 teaspoon of dill seeds-rubbed between your hands to release the oils
1 teaspoon of dill weed-rubbed between your hands to release the oils
1 cup peeled and grated cucumber-squeezed dry
1 cup Fage Greek yogurt
� teaspoon garlic powder (optional)

Method:

In a small bowl combine the onion, balsamic vinegar and sugar. Stir to mix. Set the bowl aside. This helps to make the onions sweeter.

In a medium bowl, add the mint and dill by rubbing them between your hands to release the oils. Add the grated cucumber (make sure that you squeeze the liquid out of the cucumber ) and yogurt. Stir to mix. Add the onion mixture and stir. (If you want to reduce the carbohydrates in this recipe, rinse and drain the onions before adding them. That eliminates the carbs from the sugar.) If desired, add the garlic powder. Refrigerate the sauce, covered, until you are ready to use it. Refrigerate it for a minimum of 30 minutes to give the flavors a chance to mellow.

After I wrote that, we had Salmon Burger wraps for lunch. Our son had a burger with spicy gouda cheese.

WOW!

Tonight I had a grilled salmon burger on a French baguette with Grey Poupon Creamy Mustard. The mustard was just tasty on the burger.

I have been starving since my surgery. Nothing in this house is safe. I have a huge supply of zucchini. A close friend of my folks, God rest their sweet souls make pancakes out of them. I remember a touch of onion and parm. cheese. Have you heard of this recipe? They also made German potato pancakes. Oh yeah, noodle thingies with cheese inside and a incredible sauce on the outside. I would love to be able to use more of my garden.