En Español | Once upon a time, meat was a staple of almost every American meal. Today? Not so much! Meat consumption in general — and especially beef consumption — has been falling steadily for the last 20 years. With concerns about health, and concerns about cost, many of us will be looking for meat alternatives during the grilling season. Check out these three non-beef burger recipes, made with bean, Portobello mushroom and salmon.
Salmon Burgers with Yogurt-Cucumber Sauce
Salmon is known to lower cholesterol and improve brain function and memory and is a tasty, healthy alternative to beef. Why settle for just a plain salmon fillet or steak? With very little effort you can chop and mix it with bright, fresh, fun flavorings.
- 1 1/2 pounds skinless salmon filet, finely chopped
- 6 tablespoons chopped fresh dill, divided
- 6 scallions, thinly sliced, divided
- 2 teaspoons finely grated lemon zest
- 12 saltine crackers, finely crumbled
- 1 large egg, beaten
- Salt and ground black pepper
- 1 tablespoon olive oil
- 1 cup Greek yogurt
- 1/2 seedless (English) cucumber, coarsely grated and squeezed dry
- 6 whole-wheat sandwich buns
Thoroughly mix salmon, 1/4 cup of the dill, 4 of the scallions, lemon zest, crackers, egg, and a sprinkling of salt and pepper in medium bowl. Divide into 6 equal portions and form into firm patties. Cover and refrigerate until ready to grill.
About 20 minutes before serving, heat gas grill, with all burners on high for about 10 minutes. Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
Lightly brush burgers with oil and place on hot grill rack; cook, covered, until first side develops impressive grill marks, about 3 minutes. Turn and grill, covered, on remaining side, 2 to 3 to minutes longer. Grill buns until spotty brown and warm, just a minute.
Meanwhile, mix yogurt with remaining 2 tablespoons of dill, 2 scallions, and a sprinkling of salt. To serve, spread a portion of sauce over each bun half.
Note: If you don't feel like firing up the grill, this salmon burger can be cooked indoors by heating 1/4 cup olive or canola oil in a large (12-inch) skillet over strong medium heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. Warm buns in a 300-degree oven, about 5 minutes.