- 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.
