Interstitial Cystitis Friendly Salmon Burgers with Dill Sauce
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb salmon fillet, skin removed, cut into 1-inch chunks
- ⅓ cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp fresh dill, finely chopped
- 1 tsp fresh ginger, finely grated
Ingredient notesFresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/4 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Fresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ cup fennel bulb, finely diced
- ½ tsp salt
- 2 tbsp olive oil
For the dill sauce
- ¾ cup plain low-fat yogurt
- 2 tbsp fresh dill, finely chopped
- ½ tsp fresh ginger, finely gratedIngredient notes
Fresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/4 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Fresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- 4 soft burger buns
Chef's tipWhole-grain buns are denser, so the texture will be heartier. - 1 cup baby spinach or butter lettuce leaves
- ½ medium cucumber, thinly sliced (optional)
Instructions
- 1
Make the dill sauce: stir together the yogurt, 2 tbsp fresh dill, 1/2 tsp grated ginger, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate for at least 15 minutes to let the flavors develop.
- 2
Place the salmon chunks in a food processor and pulse 8–10 times until the fish is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste.
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