Greek Salmon Burgers

(Courtesy of Better Homes and Gardens)

Ingredients:
1 lemon
1 1/4 lb. skinless salmon fillet, cut into 1 inch cubes
1 egg
2 green onions, trimmed and cut up
2 Tbsp. fresh oregano leaves
1/2 slice white sandwich bread
1/2 c. plain Greek yogurt
1/2 c. chopped seedless cucumber
4 ciabatta buns, split and toasted

Directions:
Soak cedar grilling plank in water at least 1 hour before grilling; drain.  

Finely shred peel from lemon; juice lemon to get 1 tsp.  Set aside.

In a food processor combine salmon, egg, green onions, oregano, bread, half the lemon peel, 1/2 tsp. salt and 1/8 tsp. cracked black pepper.  Pulse 5 times or until mixture holds together, scraping sides as needed.  Shape into four 3/4 inch thick patties.  Cover; chill 30 minutes.

In a small bowl stir together yogurt, cucumber, remaining lemon peel, lemon juice, 1/4 tsp. salt and 1/8 tsp. cracked black pepper.  Cover; chill.

For charcoal grill, arrange medium-hot coals around edge of grill.  Place plank on grill rack directly over coals 5 minutes or until plank smokes and crackles; remove.  Arrange patties on plank; place in center of grill rack.  Cover; grill 10-12 minutes or until an instant-read thermometer reads 160 degrees.  (For gas grill, preheat; reduce heat to medium.  Adjust for indirect cooking.  Place plank on grill rack over heat 5 minutes or until plank smokes and crackles; remove.  Arrange patties on plank.  Place plank over unlit side of grill; grill as above.)

Serve salmon on buns with lettuce leaves and yogurt mixture.

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