Yummy yum- Herb-seasoned crackers and Dijon-style mustard help hold these salmon burgers together. Sliced avocado and green onions are fresh toppers.

cup broken herb-seasoned crackers, such as Nabisco® Italian herbed crisp flatbread crackers (8 crackers)
lb. skinless, boneless salmon fillets, cut into 2-inch pieces
Tbsp. Dijon-style or honey mustard
ciabatta buns, split
Sliced avocado and green onions (optional)

1. In food processor, place crackers. Cover and process until coarsely ground. Add half of the salmon, the egg, and 1 tablespoon of the mustard. Cover and process until salmon is ground and mixture is thoroughly combined. Add remaining salmon. Cover and pulse with several on/off turns until salmon is coarsely chopped. With damp hands, shape mixture into four 1/2-inch-thick patties.

2. Brush patties lightly with olive oil. Grill directly on a greased grill rack over medium heat 3 minutes per side or until cooked through (160 degrees F). Grill buns, cut side down, the last 1 to 2 minutes of grilling.

3. Serve salmon burgers on buns with sliced avocado and green onions.

Makes 4 servings.