Recipe: Super Salmon Burgers with Yogurt-Dill Sauce

SUPER SALMON BURGERS WITH YOGURT-DILL SAUCE

FOR THE YOGURT SAUCE:
1/2 cup plain nonfat yogurt
1 scallion, chopped
1 teaspoon dried dill
FOR THE SALMON BURGERS:
1 (15 oz) can salmon, well drained, and bones removed
4 egg whites (or 1/2 cup fat-free egg substitute)
1/2 cup plain bread crumbs
2/3 cup chopped onion
1/4 teaspoon freshly-ground black pepper
TO SERVE:
4 (4-inch rounds) whole-wheat mini pita pockets
6 cups shredded romaine lettuce

TO MAKE THE YOGURT SAUCE:
Place the yogurt, scallion, and dill in a small bowl, and stir to mix well. Cover and chill until ready to serve.

TO MAKE THE SALMON BURGERS:
Place the salmon, egg whites, bread crumbs, onion, and black pepper in a medium-sized bowl, and mix well. Shape into 4 patties about 1 inch thick.

Coat a 12-inch nonstick skillet with cooking spray, and preheat over medium-high heat. Add the patties and cook for 4 to 5 minutes on each side, or until browned.

TO SERVE:
Cut a thin slice off the top of each pita round, and carefully open the round without separating the halves. Place 1 burger in each pita pocket, and top with 1 tablespoon of yogurt sauce and 1 1/2 cups of shredded lettuce. Serve immediately with extra sauce on the side.

Servings: 4
Source: The No-Time-to-Cook Cookbook by Joanne Abrams and Marie Caratozzolo