ingredients
1/4 cup low fat mayonnaise
3 T fresh cilantro, divided (chop 1 T)
3 T fresh lime juice, divided
salt and pepper
1 (1 lb) salmon fillet, skinned and cut into large chunks
1/4 cup dry breadcrumbs
2 T green onions, chopped
2 T jalapeno, seeded and chopped
Cooking spray
4 hamburger buns (I used whole grain), toasted
12 slices English cucumber
4 leaf lettuce leaves

1. Combine mayo, 1 T chopped cilantro, 1 T lime juice, and a large pinch of salt and pepper into bowl; cover and set aside.
2. Place salmon in food processor; pulse until coarsely chopped. Add breadcrumbs, remaining cilantro and lime juice, jalapeno, green onions, and about 1/4 t of salt and pepper; pulse 4 times or until well blended. Divide into 4 equal portions, shaping into 3/4-inch-thick patty.
3. Heat a grill pan over med-hi. Coat with spray. Add patties and cook 2 minutes on each side.
4. Spread 1 T of mayo onto buns. Add patty. Seal the deal with lettuce and cucumber.