Salmon Burger with Mustard Cream Sauce | Rosemary Farm

Ingredients

• 3 5-ounce cans reduced-sodium salmon
• 1/4 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 1 cup zucchini, grated and water drained
• 1/4 cup + 1 tablespoon fresh dill, chopped, divided
• 1 teaspoon paprika
• 1 1/2 teaspoon garlic powder, divided
• 2 large Rosemary Farm eggs, whisked
• 1/3 cup whole wheat flour or oat flour
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon spicy brown mustard
• 1 teaspoon lemon juice
• 1 cup arugula
• 1 large beefsteak tomato, sliced
• 4 whole wheat burger buns, toasted