Teriyaki Pineapple and Salmon Burgers with Sriracha-Yogurt Sauce

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