Skinny Salmon Burgers - 1 SYN EACH

Burgers
3-5 oz pink salmon, skinless, boneless puches
3/4 cup panko breadcrumbs
1/2 red onion, diced
1 tbsp dijon mustard (1.5 syns)
1/2 tbsp extra light mayo (1 syn)
1 tbsp lemon juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
1/8 tsp salt
1/8 tsp black epper
2 c spring mix
2 limes cut into 6 wedges

Chili Lime Sauce
6 tbsp extra light mayo (3 syns)
1 lime juiced
2 tsp chili powder

Instructions
1.Preheat oven to 375 degrees. Lightly coat a baking sheet with frylight and set aside.

2.In a mixing bowl, use your hands to combine salmon, breadcrumbs, red onion, Dijon, mayo, lemon juice, cayenne pepper, chili powder, salt and pepper.

3.Shape mixture into 6 equally sized burger patties, about ¾ cup per patty. Evenly space patties on baking sheet. Lightly spray the tops of the burgers with cooking spray. Bake for 20 minutes or until golden brown.

4.Meanwhile, make the Chili Lime Sauce by whisking mayo, chili powder and lime juice in a small bowl. Set aside.

5.When burgers are cooked through, remove from oven. Serve burgers on buns, topped with 1 Tbsp Chili Lime Sauce, ⅓ cup of spring mix and a lime wedge.

1 SYN EACH FOR BURGER AND THE CHILLI LIME SAUCE - MAKES 6