Recipes and Cooking Greek Salmon Burgers 4.4 (9) Add your rating & review Oregano, cucumber and Greek yogurt give these salmon burgers their Mediterranean flair. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 10, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Soak Time: 1 hrs Grill Time: 18 mins Total Time: 1 hrs 28 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cedar grilling plank 1 lemon 1 ¼ pound skinless salmon fillet, cut into 1-inch cubes 1 egg 2 green onions, trimmed and cut up 2 tablespoon fresh oregano leaves ½ slice white sandwich bread ½ teaspoon kosher salt ¼ teaspoon cracked black pepper ½ cup plain Greek yogurt ½ cup peeled and finely chopped seedless cucumber 4 ciabatta buns, split and toasted 4 Boston lettuce leaves Fresh oregano leaves and cracked black pepper (optional) Directions Soak plank in enough water to cover for at least 1 hour before grilling; drain. Finely shred peel from lemon and set aside. Juice lemon to get 1 teaspoon; set aside. In a food processor combine salmon, egg, green onions, 1 tablespoon oregano, half of the lemon peel, bread slice, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and pulse 5 times or until ingredients are combined and mixture holds together, scraping sides as needed. Shape mixture into 4 patties, each about 3/4-inch thick. Place on plate; cover and chill for 30 minutes. In a small bowl stir together the yogurt, cucumber, remaining lemon peel, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Cover and chill until serving time. For charcoal grill, arrange medium-hot coals around edge of grill. Place the plank on the grill rack directly over the coals for 5 minutes or until plank smokes and crackles. Arrange salmon patties on plank. Place plank in center of grill rack. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in patties registers 160°F. (For gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over heat for 5 minutes or until smoking and crackling. Arrange patties on plank. Place plank over unlit side of grill and grill as above.) Serve salmon on toasted buns with lettuce leaves and yogurt mixture. Top with additional oregano leaves and additional pepper, if desired. Rate it Print Nutrition Facts (per serving) 370 Calories 13g Fat 27g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 370 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 128mg 43% Sodium 719mg 31% Total Carbohydrate 27g 10% Total Sugars 4g Protein 35g Vitamin C 4.4mg 22% Calcium 104mg 8% Iron 2.2mg 12% Potassium 785mg 17% Folate, total 59.8mcg Vitamin B-12 4.6mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.