1 1/4 pounds wild-caught salmon skin and fat line removed
1 large egg beaten
1/2 cup bread crumbs
1/4 cup red onions minced
2 teaspoons fresh rosemary minced
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt divided
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 lemon zested
3 teaspoons lemon juice divided
1/2 cup plain Greek yogurt
1 tablespoon fresh dill minced
Cut salmon into long strips; mince in uniformly sized pieces.
In a large bowl, combine minced salmon, egg and bread crumbs, mix well.
Add rosemary, mustard, 1/4 teaspoon salt, pepper, 1 tablespoon olive oil, 2 teaspoons lemon juice and lemon zest; mix thoroughly.
Chill in fridge for at least 1 hour.
Portion salmon into four equal patties.
Brush remaining olive oil on both sides of patties; grill until the internal temperature is 145 degrees, or desired doneness.
In a small bowl, mix yogurt, dill, 1 teaspoon lemon juice and 1/4 teaspoon salt.
Serve burgers on whole-wheat hamburger buns with yogurt sauce.