Ingredients

• 4 (6-ounce) skinless salmon fillets, cut into large chunks
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 3 tablespoons chopped fresh dill
• Extra-virgin olive oil for drizzling
• 1/2 cup softened cream cheese
• 3 scallions, whites and greens, chopped
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• Green leaf lettuce, for topping
• Sliced beefsteak or vine ripe tomato, for topping
• Sliced red onion, for topping
• Crusty kaiser rolls, split and toasted

Directions

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns. http://www.foodnetwork.com/recipes/rachael-ray/everything-salmon-burger…