• 1 pound salmon cooked and flaked (you can use smoked salmon for extra flavor!)
• 1/2 cup roasted red pepper chopped (pat dry if using jarred or canned)
• 1/3 cup fat free plain Greek yogurt
• 4 egg whites
• 1/2 cup onion minced
• 1 cup whole wheat panko bread crumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon Kosher salt omit salt if using smoked salmon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 tablespoon fresh parsley finely chopped
• 4 whole wheat burger buns lightly toasted
• 2 tablespoons fat-free clean mayonnaise
• 1 large tomato sliced
• 4 large leaves of bibb lettuce romaine can be substituted

• Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl combine the salmon, roasted red pepper, yogurt, egg whites, onion, bread crumbs, garlic powder, salt, black pepper, crushed red pepper, and parsley. Mix well. Divide the mixture into four even portions and form into patties. Place on the parchment lined baking sheet. Bake for 8 minutes, remove from the oven and carefully turn over. Return to oven and bake for another 8 minutes or just until the patties begin to brown.
• On each top bun, spread a little mayo. Carefully place a salmon patty on each bottom bun and place a slice of tomato and lettuce leaf on top. Place the top bun on top and serve.

Calories: 416kcal | Carbohydrates: 41g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1022mg | Potassium: 1230mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5912IU | Vitamin C: 21mg | Calcium: 178mg | Iron: 6mg