Salmon Burgers with Lemon Yogurt Sauce

Groovie

subheading: For Patties:

2 ½ pounds salmon fillet, skin and bin bones removed

2 eggs, beaten

⅔ C finely chopped parsley

¼ C finely chopped green onion

½ C dried bread crumbs

1 tbsp seafood seasoning

½ tsp salt

½ tsp pepper

subheading: For Sauce:

½ C plain yogurt

2 tbsp mayo

2 tbsp finely chopped parsley

2 tbsp finely chopped green onion

1 tbsp fresh lemon juice

⅛ tsp salt

⅛ tsp pepper

subheading: For Buns:

2 tbsp evoo

8 brioche buns, split and toasted

2 C fresh arugula

subheading: Make Burgers:

Chop salmon into ⅛ to ¼ inch pieces. ( Do not use food processor, as the secret to juicy salmon burgers is to chop them with a knife)

Transfer to a bowl with remaining patty ingredients and mix together with hands. Divide into 8 equal portions and pat into 3 ½ inch patties (½ inch thick)

Chill, covered, at least 30 minutes or up to 4 hours.

subheading: Make sauce:

Stir together all sauce ingredients in a small bowl. Sauce can be made 4 hour ahead of time and chilled.

subheading: Grill Burgers:

Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooke dthrough and a thermometer instered in center of each patty registers 160°, 2 to 3 minutes per side.

Serve on buns with sauce and arugula.

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