Salmon Burgers with Cucumber-Dill Tartar Sauce

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup cucumber seeded chopped
• 3  curly kale leaves 
• 0.5 teaspoon optional: dill dried divided
• 1 teaspoon juice of lemon 
• 0.5 cup panko breadcrumbs (Japanese)
• 2 tablespoons onion red chopped
• 0.8 pound salmon fillet 
• 0.5 teaspoon salt 
• 4.5 ounce wheat sandwich buns reduced-calorie
• 0.3 cup tartar sauce divided (such as Hellmann's)

Equipment

• food processor
• bowl
• frying pan

Directions

1. Cut fillet into large chunks.
2. Place fillet, 1 tablespoon tartar sauce, onion, lemon juice, 1/4 teaspoon dill, salt, and pepper in a food processor; pulse 7 times or until blended. Spoon into a bowl; stir in breadcrumbs.
3. Shape fish mixture into 3 patties; cover and chill at least 1 hour.
4. Combine remaining tartar sauce, remaining 1/4 teaspoon dill, and cucumber in a bowl; stir well. Cover and chill until ready to serve.
5. Coat salmon patties with cooking spray.
6. Place a large nonstick skillet over medium-high heat until hot.
7. Add salmon patties, and cook 4 minutes on each side or until lightly browned.
8. Place 1 salmon patty and 1 lettuce leaf on bottom half of each bun; top each with 2 tablespoons tartar sauce mixture and remaining bun halves.