• In a small bowl, mix together sour cream, cream cheese, dill, chives, salt, and pepper to create herb créme.
  • Preheat grill to medium to high heat and place burgers onto grates.
  • Spray a light coating of oil onto burgers to avoid sticking. Grill burger for 6 minutes on each side until the internal temperature of the burgers reaches 165°F.
  • Butter buns, toast on grill and place remaining butter on top of burger patties, allowing to melt. (The added butter helps with any fat loss during the grilling process.)
  • Spread Herb Crème onto both sides of toasted buns and sandwich with lettuce, burger patties, onion, lettuce and cucumber.
Grilled Salmon Burgers
  • Preparation10 minutes
  • Cook Time 15 minutes
  • Serves 2

INgredients

For Herb Crème:

  • ½ cup plant-based sour cream
  • ¼ cup plant-based cream cheese
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, minced
  • Salt and pepper, to taste

For Burgers:

  • Spray oil
  • 1 package Good Catch® Plant-Based Salmon Burgers
  • 3 tablespoons plant-based butter
  • 2 seeded burger buns
  • ½ cup thinly sliced onion
  • 2 Persian cucumbers, sliced thinly lengthwise into ribbons
  • 6 leaves Bibb lettuce

Instructions

  • In a small bowl, mix together sour cream, cream cheese, dill, chives, salt, and pepper to create herb créme.
  • Preheat grill to medium to high heat and place burgers onto grates.
  • Spray a light coating of oil onto burgers to avoid sticking. Grill burger for 6 minutes on each side until the internal temperature of the burgers reaches 165°F.
  • Butter buns, toast on grill and place remaining butter on top of burger patties, allowing to melt. (The added butter helps with any fat loss during the grilling process.)
  • Spread Herb Crème onto both sides of toasted buns and sandwich with lettuce, burger patties, onion, lettuce and cucumber.