Pesto Dill Salmon Burgers {8 WW+ Dinner}

I had some salmon I froze from dinner last week that I wanted to use up this week but didn't quite want grilled salmon again. So I went in search of a yummy alternative. I went to my trusty google reader, filled with tons and tons of recipes from other food bloggers, and settled on this salmon burger from Beantown Baker.

I wasn't quite sure how I'd like it as I'd never had a salmon burger before but was ready for a challenge. I kinda got grossed out when I put the salmon in the food processor but I got through it. the mix came together really well. Next time I may dice my salmon pieces a bit smaller though. Although it didn't change the taste of the burger, the bigger pieces made it harder for the patties to be formed and stay formed.

All in all I thought this burger was quite tasty. Although I may spice it up a bit next time. 

Inspiration: Beantown Baker

Pesto Dill Salmon Burgers

• 12 oz salmon, diced
• 2 teaspoons dried dill weed
• 1 tablespoon pesto sauce
• 1 teaspoon table salt
• 1 teaspoon black pepper
• 2 teaspoons mustard
• 2 teaspoons olive oil
• 4 Thomas' Light Multi-Grain English Muffin 

 Toppings

• 2 tablespoons reduced-calorie mayonnaise
• 2 teaspoons mustard
• 1 cup spinach
• 1 small tomato, sliced

In the food processor, puree half of the diced salmon.

In a medium bowl, combine the pureed mixture with the remaining diced salmon, dill, pesto, mustard and salt and pepper.

Shape into 4 4oz patties. Make an indentation in the center.

Heat a cast-iron skillet over medium-high heat. Coat skillet with oil. Cook the patties for 4-5 minutes per side. Serve on English muffins with spinach and mayonnaise mixed with mustard.

Serves 4 | 8 WW+ Points