Salmon Burgers with Dill Pickle Spread — Featherstone Nutrition

Ingredients

• 1 pound salmon, uncooked (<or leftover cooked salmon>)
• 1/2 cup onion, diced small
• 1/4 cup bell pepper, diced small
• 2 eggs
• 1 lemon, juiced (<3 Tbsp lemon juice>)
• 1 tbsp dijon mustard
• 1 1/2 tsp dried dill
• 3/4 tsp salt
• 3/4 cup panko bread crumbs (<add another 1/4 cup, if needed>)
• 4 oz Neufchatel cheese or light cream cheese (<this is half a block> )
• 1/2 cup Greek yogurt
• 1/2 cup dill pickles, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika (<optional>)
• 1 - 2 tbsp pickle juice, optional (<use this to thin the spread to desired consistency>)
• 4 buns (<we used brioche>)
• lettuce
• tomato