Katie's Ultimate Greek Salmon Burgers

Ingredients:

• 1 lb. salmon fillet, skin removed, fish cut into1-inch chunks
• 2 tsp + 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon Mustard
• 1 tsp oregano
• 1/2 tsp ground thyme
• 4 oz. reduced-fat feta cheese (2/3 cup)
• 1/4 tsp salt
• freshly ground pepper
• 4 cups cooked spinach
• 2 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tbsp minced onion
• 1/4 tbsp finely chopped sun-dried tomatoes
• 4 whole-wheat pitas

Makes 4 Servings

1. In a food processor, combine the salmon, 2 teaspoons of the sour cream, Dijon Mustard, oregano, thyme, feta cheese, garlic,1/8 tsp salt and 1/8 tsp of pepper; pulse until mixture comes together, 15-20 seconds. Form mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill pan or grill with cooking spray and heat to medium-high. Cook the spinach in a pan with the remaining salt and pepper until wilted about 2-3 minutes. Remove spinach from the pan and set aside. Grill the patties until cooked through, 4-5 minutes per side.
3. While the patties are cooking, in a small bowl, whisk together the remaining 1/4 cup sour cream, pepper, sun-dried tomatoes and onion.
4. Divide the spinach evenly among the pitas and place a burger alongside. Top each burger with a dollop of sun-dried tomato sour cream mixture.

WW POINTS VALUE: 8pts. Per burger

Note: This recipe was originally a recipe called South-of-the-Border Salmon Burger in the South Beach Diet Taste of Summer Cookbook. The original recipe called for lettuce, avocado, chili powder, cumin, lime and cilantro for a Tex-Mex flavor. They recommended oregano, thyme, minced onion and garlic for a Greek variation. I added sun-dried tomatoes and spinach for more of a Greek flavor and a healthier bite. I really enjoyed this recipe and I would eat this again. I would also highly recommend this dish to be on the Menu at Legal Seafood's or even at Fenway Park.