We’ve always found GMO products suspect. Touted as a solution to many of the world’s agricultural challenges, they are in reality a big part of the cause. Bred to sustain massive doses of agricultural chemicals, these are products we just don’t feel comfortable putting in our bodies. Their impact on the environment is gravely concerning, and the worst part is that Big Ag doesn’t even have to label GMO products. The only sure-fire way to know you’re not supporting unsustainable growing practices or feeding your family lab food is to buy certified organic or buy from someone you trust to thoroughly vet every single farm and food producer they work with (that’s us!). To celebrate your peace of mind, might we suggest an easy dinner of non-GMO salmon burgers with freshly baked buns, dressed with wholesome local dairy and vegetables? It’s an easy-on-the-conscience meal that also happens to be wildly delicious.
- 4 salmon burgers
- 4 Slow Dough challah buns, split and toasted
- 1 small cucumber, seeded and grated
- 2 small radishes, diced
- 1 small garlic clove, grated on a microplane
- ½ c. plain full-fat yogurt – thick styles like Icelandic or Greek work best
- 4 Tbs. chopped fresh dill
- ⅓ c. crumbled feta cheese
- Red onion
- Prepare a charcoal or gas grill to medium high heat (you can also use a cast iron grill pan or heavy skillet indoors).
2. Make the feta sauce. Place the grated cucumber in a colander and sprinkle with a pinch of salt. Let it drain in the sink for 10-15 minutes, then squeeze out the excess water. Combine cucumber, radish, garlic, yogurt, and dill in a small bowl. Stir in feta cheese. Season to taste with salt and pepper and set aside.
3. Brush salmon burgers with olive oil and season with salt and pepper. When grill is hot, grill burgers until cooked through.
4. Assemble burgers on buns with lettuce, tomato, red onion, and a big dollop of feta sauce.