Ingredients 1 beaten egg 3/4 cup soft whole wheat bread crumbs (1 slice) 4 teaspoons snipped fresh basil 1/4 teaspoon pepper 1 6-1/2-ounce can skinless, boneless salmon, drained and flaked 1/2 medium carrot, finely shredded (1/4 cup) 1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce) 2 tablespoons mayonnaise or salad dressing 1 tablespoon dairy sour cream 2 teaspoons snipped fresh basil 1 teaspoon finely shredded lemon peel 3 lettuce leaves 3 slices rye or whole wheat bread, toasted Tomato wedges (optional) directions In a large mixing bowl combine egg, bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties. Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes. Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel. Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings. Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.