Fresh Salmon Burgers with Lemon Yogurt Sauce

Recipe View 5 mins Prepare the Salmon Burgers: Using a sharp knife, coarsely chop the salmon into 1/8- to 1/4-inch pieces. This is crucial for texture. (5 minutes)

Recipe View 5 mins In a large bowl, gently combine the chopped salmon with the beaten eggs, parsley, green onions, lemon juice, bread crumbs, seafood seasoning, salt, and pepper. Use your hands for the best consistency, being careful not to overmix. (5 minutes)

Recipe View 10 mins Divide the mixture into eight equal portions and shape each into patties approximately 1/2-inch thick and 3 1/2 inches in diameter. (10 minutes)

Recipe View 4 hrs Cover the patties and refrigerate for a minimum of 30 minutes, or up to 4 hours. This allows the burgers to firm up and prevents them from falling apart during grilling. (30 minutes - 4 hours)

Recipe View 10 mins Preheat an outdoor grill to medium heat and lightly oil the grates to prevent sticking. (10 minutes)

Recipe View 2 mins Brush the salmon patties with olive oil. (2 minutes)

Recipe View 6 mins Grill the patties, turning carefully once, until cooked through, about 2 to 3 minutes per side, or until an instant-read thermometer inserted into the center registers at least 145 degrees F (63 degrees C). (4-6 minutes)

Recipe View 5 mins Prepare the Lemon Yogurt Sauce: In a small bowl, whisk together the yogurt, mayonnaise, parsley, green onion, lemon juice, salt, and pepper until smooth and well combined. (5 minutes)

Recipe View 5 mins Assemble the Burgers: Serve the grilled salmon burgers on toasted brioche buns, topped with a generous dollop of the lemon yogurt sauce and a handful of fresh arugula. (5 minutes)