2-Bite Gingery Salmon Potato Burgers on Idaho® Potato Crisps

• 1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)
• 1-1/2 teaspoon kosher salt, divided
• 1 pound cooked red salmon, flaked, or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked
• 2 tablespoons chopped chives, divided
• 1 tablespoon lemon zest, divided, saving 1 teaspoon for creamy garnish
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh ginger or finely chopped pickled ginger
• 1 large egg, beaten
• 1/8 teaspoon cayenne
• 3 tablespoons Extra virgin olive oil, divided
• 2 tablespoons Greek yogurt
• 1/2 tablespoon chopped chives (from above)
• 1 teaspoon lemon zest (from above)
• 1 Idaho potato, about 6 ounces
• 1 Tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper

Preparation

1 Cook potato cubes in water with 1 teaspoon kosher salt, until fork-tender. Drain.
2 Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1-1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger, and beaten egg, 1/2 teaspoon kosher salt, and cayenne. Mix well.
3 Shape into 16 small burgers.
4 Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.
5 Remove to plate. Repeat with remaining 8 burgers.
6 In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.
7 Preheat oven to 425°.
8 Place in a ziplock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.
9 Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.
10 Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.

Source: Idaho Potato Commission