Servings: 4 pattys

1 lb fresh salmon, skin peeled and patted dry 1 lb fresh salmon, skin peeled and patted dry
½ cup whole wheat panko breadcrumbs ½ cup whole wheat panko breadcrumbs
1/4 cup grated Parmesan cheese, reduced fat if possible ¼ cup grated Parmesan cheese, reduced fat if possible
1 avocado 1 avocado
1 egg 1 egg
1 jalapeño, minced 1 jalapeño, minced
½ teaspoon black pepper ½ teaspoon black pepper
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon onion powder ½ teaspoon onion powder
1 tsp red pepper flakes 1 tsp red pepper flakes
2 T fat free Greek yogurt 2 T fat free Greek yogurt
1 tsp Dijon mustard 1 tsp Dijon mustard
Whole wheat buns Whole wheat buns
 
Siracha mayo spread: subheading: Siracha mayo spread:
1/4 cup fat free Greek yogurt ¼ cup fat free Greek yogurt
1/4 cup light mayo made with extra virgin olive oil ¼ cup light mayo made with extra virgin olive oil
Lime zest and juice to taste Lime zest and juice to taste

Add all ingredients into medium bowl and mash until salmon is ground and ingredients are evenly combined.
Separate into 4 even sections and form into ¼ inch thick round patties.
Head 1 T extra virgin olive oil in large skillet over medium to high heat.
Cook 4 to 5 minutes on each side. Remove from skillet and set on plate with paper towel.
Meanwhile, toast buns in separate skillet over medium heat until each side lightly toasted/ brown.
Whisk together mayo ingredients. Spread on avocado burgers and enjoy!

Per patty: 360 calories, 21gm fat, 5gm saturdated fat, 17gm carb, 207mg sodium, 4gm fiber, 24gm protein  Per patty: 360 calories, 21gm fat, 5gm saturdated fat, 17gm carb, 207mg sodium, 4gm fiber, 24gm protein