If you’re tired of beef burgers, why not give a salmon burger a try? Sockeye salmon, Atlantic salmon, pink salmon. Any kind of salmon will work in this recipe.
If you’re not sure what sumac is, I wasn’t either. It’s a spice that gives a tangy lemony flavor. If you haven’t got any handy, you can just add a little lemon juice to your recipe or skip it altogether. While this recipe uses two types of microgreens, there’s room for lots more. For example, you could substitute arugula microgreens for the lettuce, and swap out fully-grown cilantro and thyme for their microgreen alternatives.
Toast the buns on the grill or grillpan. Top with a slice of lettuce and tomato, followed by the salmon burger, a dollop of tzatziki, cucumber, and microgreens.
Heat a tablespoon of oil in a frying pan. Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle. Note: To determine if the salmon burger is seasoned to your liking, I recommend cooking off a small piece first.
Grate the cucumber (most recipes call to peel, but I usually grate with the peel). Squeeze out any excess moisture. Smash the garlic to a paste with a little sea salt with the side of a chef’s knife or in a mortar and pestle. Combine the yogurt, grated cucumber, garlic, dill, and olive oil. Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use. Note: Add fresh mint if you like, along with the fresh dill.