Teriyaki Pineapple and Salmon Burgers with Sriracha-Yogurt Sauce

INGREDIENTS

each) pink salmon fillets, skin removed, coarsely chopped (If salmon is wet, please pat dry with paper towels)

1 cup

panko crumbs

small yellow onion (, chopped)

1 tbsp

dijon mustard

1 tbsp

lemon juice

1/8 tsp

chili powder

1 tbsp

chopped fresh parsley

salt and fresh ground pepper (, to taste)

pineapple rings

1/3

- cup low sodium teriyaki sauce

lettuce greens

red onion rings

pretzel buns (, toasted)

1 cup

nonfat plain yogurt

to 2 teaspoons sriracha

garlic clove (, minced)

1 tbsp

lemon juice

salt and fresh ground pepper (, to taste)