Open-Faced Salmon Burger with Honey Mustard Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/2 Cup Dijon mustard 3 tablespoons honey 1 1/2 pounds skinless salmon fillets, cut into large chunks 1/4 cup finely chopped chives 1 tablespoon Old Bay seasoning 2 teaspoons grated lemon zest Kosher salt and pepper 1 tablespoon extra-virgin olive oil 2 Sandwich-size sourdough English muffins, split, toasted and buttered Thinly sliced cucumbers Thinly sliced red onion
			In a small bowl, stir together the mustard and honey. Pulse the salmon in a food processor until finely chopped; it should look like coarse-ground beef or turkey. Transfer the salmon to a bowl and add 2 tablespoons of the honey-mustard, the chives, Old Bay, and lemon zest; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties of even thickness. Heat the Olive Oil, 1 turn of the pan, in a large skillet or griddle over medium-high heat. Cook the burgers for 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked. Place the burgers on a muffin half and spoon some of the remaining honey-mustard over each. Top with cucumbers and red onion.