Sumac & Thyme Salmon Burgers

• 1 pound Atlantic salmon, skinned, pin bones removed (Ideal Fish)

• ¼  cup onion, finely diced (18th Century Purity Farm)

• ¼  cup parsley or cilantro - finely chopped or better yet: microgreens (MadMan Micros)

• 2 ½ teaspoons sumac

• 2 teaspoons freshly squeezed lemon juice

• 2 teaspoons fresh thyme, chopped

• 1 egg

• ¼  cup bread crumbs

• Sea salt and freshly ground black pepper

• Olive oil for pan frying (Papa Spyros Olive Oil)

  • Your choice of hot sauce from Dragon’s Blood Elixir in place of the tzatziki sauce

Tzatziki Sauce (if you wish to make your burgers look like the photograph):

• 2 cups full-fat Greek yogurt

• 1 large (seedless) cucumber

• 2 to 3 cloves of garlic, smashed to a paste (18th Century Purity Farm)

• 2 tablespoons finely chopped fresh dill, more if you like

• 1 tablespoon extra virgin olive oil (Papa Spyros Olive Oil)

• Fresh lemon juice, to taste

• Sea salt to taste

• Grate the cucumber (most recipes call to peel, but I usually grate with the peel). Squeeze out any excess moisture.

• Smash the garlic to a paste and a little sea salt with the side of a chef’s knife or in a mortar and pestle.

• Combine the yogurt, grated cucumber, garlic, dill, and olive oil.

• Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use.