Salmon Burgers

Panko Crumbs are Japanese breadcrumbs and can be found in the Asian section of your local market.

1 1/4 lb Salmon Fillet, skinned and deboned
2 TB snipped Fresh Dill
2 TB snipped Fresh Chives
1 tsp Fresh Thyme Leaves
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Lemon Zest
1 TB Lemon Juice
2 tsp plus 2 TB Olive Oil
1/2 cup Panko Crumbs or Plain Bread Crumbs
6 Potato Rolls, warmed

Coarsely cut salmon into cubes and place in the bowl of a food processor. Add dill, chives, thyme, salt, pepper, lemon zest, lemon juice and 2 teaspoons of olive oil. Pulse briefly 2 or 3 times to roughly chop fish and combine ingredients. The salmon will hold together like ground meat. Do not overprocess.

Shape salmon mixture into 6 patties about 3/4 inch think. Place patties on a small baking sheet covered with plastic wrap. Chill, covered, for 2 hours.

To cook, place panko crumbs in a shallow bowl. Gently turn patties in crumbs to coat all over.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Saute patties 3 minutes; turn and saute 3 minutes longer until golden and crisp.

Serve burgers on warmed buns. Top with a generous dollop of Cucumber Sauce and serve with extra sauce and sliced tomatoes and lettuce, if desired.  Serves 6.

Cucumber Sauce:

Peel and coarsely grate half of a cucumber. Press excess liquid from cucumber between several sheets of paper towels. In a small bowl combine cucumber with:

1/2 cup Plain Yogurt
2 TB Mayonnaise
1 Minced Scallion
2 TB snipped Dill
1/8 tsp Salt

Chill, covered for 2 hours before serving.