Prep: 20 minutes · Grill: 6 minutes · Serves: 4
1 small lemon
4 green onions, thinly sliced (about 1/2 cup), divided
1/2 cup Schnucks mayonnaise
3 tablespoons chopped Full Circle fresh dill, divided
1-1/4 teaspoons salt, divided
1-1/4 pounds salmon fillet, skin removed and finely chopped or 1 pound wild sockeye salmon flakes, chopped
3/4 cup panko or Schnucks plain dried breadcrumbs, divided
Schnucks nonstick cooking spray
8 slices Schnucks fully cooked bacon
4 leaves green leaf lettuce, each cut in half
1 ripe avocado, halved, pitted and thinly sliced
8 Schnucks half size white or wheat buns or white house dinner rolls, split
1. From lemon, grate 1 teaspoon peel. In small bowl, stir 1/2 teaspoon lemon peel, 1/4 cup green onions, mayonnaise, 1 tablespoon dill and 1/4 teaspoon salt; set aside.
2. Prepare grill for direct grilling over medium heat. In medium bowl, add salmon, 1/2 cup breadcrumbs and remaining 1/2 teaspoon lemon peel, 1/4 cup green onions, 2 tablespoons dill and 1 teaspoon salt; gently mix with fork to combine. Shape salmon mixture into eight 3-inch round burgers. Sprinkle both sides of burgers with remaining 1/4 cup breadcrumbs, pressing lightly so they adhere. Spray both sides of burgers with nonstick cooking spray.
3. Place burgers on hot grill rack. Cook burgers 6 to 8 minutes or until browned on outside, still slightly pink in center and internal temperature reaches 145°F, turning once. Place bacon on grill and cook 1 to 2 minutes to heat through.
4. Cut each slice of bacon in half. Fold each piece of lettuce in half and place on bottom half of bun. Place burger over lettuce, then top with 2 pieces bacon and sliced avocado. Spread about 1 tablespoon mayonnaise mixture on top half of bun then place over avocado to serve.
Each serving: about 736 calories, 44 g total fat (9 g saturated), 90 mg cholesterol, 1437 mg sodium, 46 g carbohydrate, 5 g fiber, 36 g protein