Teriyaki Pineapple and Salmon Burgers with Sriracha-Yogurt Sauce

Serves: 4 Save

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

Directions

Learn how to make this recipe at Diethood

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish