Recipe: Easy Salmon Burgers with Dill Sauce (using refrigerated biscuit dough)

EASY SALMON BURGERS WITH DILL SAUCE

FOR THE BISCUITS:
1 (10.2-ounce) can Pillsbury Grands refrigerated buttermilk biscuits (5 biscuits)
FOR THE PATTIES:
2 cans (6-ounce each) water-packed boneless skinless pink salmon, drained
1/2 cup corn flake crumbs
1/2 cup mayonnaise
1/2 teaspoon prepared mustard
1 egg
1/3 cup corn flake crumbs (for coating)
1 tablespoon oil
FOR THE DILL SAUCE:*
1/4 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon dried dill weed
FOR THE TOPPING:
leaf lettuce
thinly sliced cucumber

Bake biscuits as directed on can.

TO PREPARE THE PATTIES:
Meanwhile, in medium bowl, combine salmon, 1/2 cup corn flake crumbs, mayonnaise, mustard and egg; mix well. Shape mixture into 5 patties, about 3 to 4 inches in diameter.

Place 1/3 cup corn flake crumbs in 9-inch pie pan. Coat each patty evenly with crumbs, pressing lightly to coat both sides.

Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 9 to 12 minutes or until patties are hot and firm to the touch, turning once.

TO PREPARE THE DILL SAUCE:
In small bowl, combine all dill sauce ingredients; mix well.

Split warm biscuits. Top bottom halves with lettuce, salmon patties, cucumber slices and dill sauce. Cover with top halves of biscuits. Serve with any remaining dill sauce.

*Instead of preparing the dill sauce, use purchased dill dip or Ranch dressing to garnish these salmon burgers.

Healthy Hints:
To reduce the fat in each serving by about 12 grams, use light mayonnaise instead of regular mayonnaise for the patties and dip. Salmon contains Omega-3 oils, nutrients that may reduce the risk of heart disease and some cancers.

Makes 5 sandwiches
Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002