Fresh Salmon Burgers with Lemon-Yogurt Sauce

Ingredients

• Patties:
• 2 1/2 pounds salmon filet, skin and pin bones removed
• 2 eggs, beaten
• 2/3 cup finely chopped parsley
• 1/4 cup finely chopped green onions
• 2 tablespoons fresh lemon juice
• 1/2 cup plain dried bread crumbs
• 1 tablespoon seafood seasoning (such as Old Bay)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Sauce:
• 1/2 cup plain yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped green onion
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Burgers:
• 2 tablespoons olive oil
• 8 brioche buns, split and toasted
• 2 cups fresh arugula

Directions

Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.

Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).

Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.