Ingredients:

Dressing:
2 teaspoons raspberry mustard
6 tablespoons cholesterol-free mayonnaise
1/4 cup reduced-fat sour cream
Combine all ingredients in small bowl, mix well. Cover and chill

Fennel Slaw:
1 small fennel bulb
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried leaves
2 teaspoons tarragon vinegar
1-1/2 tablespoons dressing (recipe above)
1/4 teaspoon each salt and freshly ground black pepper
Remove woody base and feathery top of fennel bulb; discard base and save feathery top for garnish
Chop bulb in food processor or by hand
Place in bowl; add remaining ingredients
Toss to mix well;cover and chill
4 Bays English Muffins,split and lightly toasted
4 thin slices Havarti cheese
tender radicchio or red leaf lettuce leaves

Burgers:
1-1/4 pounds boneless, skinless salmon fillet
1/2 cup dry bread crumbs
1/4 cup minced purple onion
1-1/2 teaspoons raspberry mustard
1 teaspoon prepared horseradish
3 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon or 1 teaspoon dried leaves
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Methods

To prepare burgers:

With a chef’s knife,cut salmon into strips;dice strips crosswise.Chop until texture of raw hamburger.(Do not use food processor.)Place in bowl; add remaining ingredients. With hands, gently mix.Shape into burgers using BurgerMate;chill 30 minutes.Coat a heavy non-stick skillet with cooking spray;heat over medium-high heat.Add burgers and cook 3 minutes,turn and top with slice of cheese and cook 3 more minutes.

Spread cut sides of muffins with dressing,top with a burger,radicchio or red leaf lettuce,about 2 tablespoons Fennel Slaw and muffin top.Garnish with some of the feathery fennel tops,if desired.

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