Delish.com by Laura Rege May 28, 2021

YIELDS: 4

TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS:

FOR THE BURGERS

  • 1 3/4 lb. skinless salmon fillet, roughly chopped
  • 1 large egg
  • 2 Tbsp. freshly chopped dill
  • 2 Tbsp. freshly chopped chives/green onion
  • 1/2 tsp. finely grated lemon zest
  • 1/2 tsp. Dried Oregano
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for brushing
  • 8 mini pitas (or 4 regular pitas)
  • 4 slices red onion
  • 2 cucumbers, thinly shaved lengthwise
  • 4 slices ripe tomato

FOR THE SAUCE

  • 1 cup Plain Greek Yogurt
  • 1 cup crumbled feta cheese
  • 1 small garlic clove, minced
  • 1 tsp. finely chopped fresh mint
  • 1 Tbsp. fresh lemon juice
  • Kosher Salt
  • Fresh ground black pepper

Directions:

  1. Make Patties: In a food processor, pulse salmon and egg until pureed. In a large bowl, combine salmon mixture, dill, chives, lemon zest, oregano,¾ teaspoon salt, and a few grinds of pepper. (Pureeing the fillet with egg isn’t the sexiest process, but it’s key in helping these patties hold together. Trust us).
  2. Form salmon mixture into four 4 1⁄2″round patties. Transfer to a plate and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
  3. Make Sauce: In a medium bowl, mix yogurt, feta, garlic, mint, and lemon juice. Season with salt and pepper.
  4. Heat grill over medium heat and oil grates. Brush top side of salmon burgers with oil and place, oiled side down, on grill. Brush tops with more oil and cook until salmon is golden and cooked through, 4 minutes per side.
  5. Sandwich salmon patties between pita with sauce, tomato, onion, and cucumbers