For the Yogurt Sauce
1 cup greek yogurt
Juice from ½ lemon
1 tablespoon dill, chopped
1 garlic clove, grated (or pushed through a garlic press)
For the Burgers
2 slices country or levain bread, crusts removed
3 garlic cloves, sliced
1 pound zucchini, sliced into ¼-inch rounds
1 pound Salmon Burger Mix
3 egg yolks
½ package chives, chopped
5 basil leaves, chopped
3 burger buns
Make the yogurt sauce. Mix the yogurt, lemon juice, dill, and garlic in a small bowl until combined. Set aside.
Place the bread in a small bowl and cover with a few splashes of water. Set aside.
Heat a large glug of olive oil in a large saucepan over medium heat. When the oil is hot, add your garlic. Cook until it’s just starting to color, 2 to 3 minutes, then add a layer of the zucchini. (If your pan isn’t big enough to fit all of the zucchini in one layer, do this in batches. If you go that route, remember to include the garlic in batches too.) Turn up the heat to high and cook, stirring it a few times, until each piece is golden brown and delicious looking. Remove the zucchini from the pan and lay out on a platter. Squeeze the lemon over the zucchini and sprinkle with salt and a big pinch of chile flakes.
In a large bowl, combine the salmon burger mix, egg yolks, chives, basil, and a big pinch of salt. Thoroughly squeeze the excess water from the bread and add to the salmon burger mixture. Mix together with your hands until it’s well combined and form into 3 patties.
Heat a glug of olive oil in a heavy-bottomed pan over medium-high heat. When the oil is hot, add the patties. Reduce the heat to medium, cover the pan, and cook the burgers for 3 to 4 minutes on each side. While the burgers cook, toast and butter the buns!