I honestly don’t think I've ever made a dish and then done a post as quickly as this burger. Ever. It made my mouth soooo happy. It’s just amazing. The crispy, flaky phyllo and the creaminess of the salmon are the perfect complement to the crunch of the pistachios and the tang of the feta and yogurt. Full of flavor and texture, light but satisfying, it hits all the right things when you’re craving a burger without all the added guilt. I wolfed mine down with some baked sweet potato fries and of course, the spicy dipping sauce.
Oh and you can make them, bake them and freeze them. But let’s be honest, they aren’t going to be around that long. All you’ll do is think about that burger sitting in the kitchen, daring you not to eat it. Just like my other burger is doing. Right. Now.
Mediterranean Salmon-Pistachio Pesto Burgers in Phyllo Dough with Spicy Yogurt Dipping Sauce
Serves 2 (really good sized burgers or 4 smaller burgers)
10oz salmon filet, skin removed and cut into large chunks
2 tablespoons pesto
¼ cup shelled pistachios, chopped into large pieces
1 teaspoon fresh dill, chopped (½ tsp if using dried)
Garlic clove from garlic oil*
3 tablespoons Greek yogurt (non-fat or 2% is fine)
¼ cup feta cheese
Freshly ground black pepper
6 sheets Phyllo dough, thawed and covered with a damp towel so as not to dry out
*Garlic Oil – Place 2 tablespoons of olive oil in a pan and add 1 cracked clove of garlic. Turn stove to low and let the oil and garlic heat up together. Remove clove and set aside to cool. Once cooled, mince finely.
Spicy Yogurt Dipping Sauce – Mix ½ cup Fat Free or Low Fat Greek Yogurt with 1 teaspoon Sriracha sauce.
Place a rack in the center of the oven and preheat to 500°.
Place salmon chunks into a food processor and pulse until the salmon is minced. You want this minced and not pureed. ;)
Place minced salmon into a medium size bowl and add the pesto, pistachios, dill, minced garlic clove, Greek yogurt and feta cheese. Season with salt (go easy here, the feta is already salty) and pepper and mix with a fork, fluffing as you go, to just combine the ingredients. You want this semi loose and not all packed in together. Form as many patties as you’d like. I find it easiest to set them on wax paper once they’re formed.
Place one of the phyllo sheets on a large cutting board or piece of wax paper and lightly brush it with the garlic oil. It doesn’t take much – usually I lift the brush up and drizzle/drop the oil on and gently brush it across the sheet. Repeat with the remaining Phyllo sheets.
Cut the phyllo dough in half or 4 equal quarters, depending on how many burgers you’re making and place a patty in the center of the dough square. Beginning with one corner, fold the dough up toward the center of the patty and brush with a tiny amount of oil (just enough to get the next section of dough to stick). Repeat, turning the burger, folding and oiling the dough up as you go. Place fold side down on a baking sheet and cook for 7 minutes for large burgers, 5 for smaller ones. Turn and bake for another 5-7 minutes. Slice and serve with Spicy Yogurt Dipping Sauce.