A yummy healthy alternative to the same old hamburger. These freeze well and cook up very nicely on the grill
Ingredients:
2 &frac12 pounds Salmon Fillet, boned and skinned
&frac14 cup Chicken Broth
&frac34 cup Seasoned Bread Crumbs
2 Eggs
&frac14 cup White Wine
&frac14 cup Mustard Vinaigrette
1 tablespoon Chives, fresh or dried
1 tablespoon Capers
3 teaspoon Dill Weed, dried
10 Potato Rolls or Hamburger Buns
Directions:

1. Rinse salmon and pat dry; cut into 1/2-inch chunks. Pulse several times in a food processor to coarsely grind, scraping down container sides once or twice between pulses. Process in batches if necessary.
2. In a bowl with a fork, mix ground salmon with remaining ingredients, except the buns :-), until mixture is thoroughly blended.
3. Make ten foil strips 5 to 6 inches wide by 10 inches long. Coat one side of each foil square with vegetable oil or baking spray.
4. Take a portion of the salmon mixture, place it on one end of the oiled foil, and shape each into an evenly thick 4-inch-wide round. Fold the foil over the top of the burger and lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.
5. Place salmon patties on foil on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center, flipping once, about 8 minutes.
6. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

Serve with sour cream, tarter sauce and other burger fixings.
Note: To freeze, seal the foil packets and freeze in a single layer. Then toss in a zip-lock bag and use as needed.
Serves: 10
Prep time: 0:35
Source: MLK modified from Sunset Magazine