Salmon Burger
Ingredients
The burgers
-
1½
pounds
wild salmon, skinned and boneless
-
1
tablespoon
dijon mustard
-
¼
cup
shallot or red onion, finely diced
-
⅓
cup
combined fresh parsley and fresh dill, chopped
-
½
cup
panko bread crumbs
-
1
large
egg
-
½
teaspoon
salt
-
1
tablespoon
lemon juice
-
2
teaspoons
lemon zest
Dill Tartar Sauce
-
½
cup
mayo
-
1
teaspoon
dijon
-
1
teaspoon
lemon juice
-
⅛
teaspoon
salt
-
⅛
teaspoon
pepper
-
1-2
pinches
cayenne
-
1
tablespoon
capers, roughly chopped
-
2
tablespoons
dill pickles, diced
-
2
tablespoons
fresh dill, roughly chopped
To Serve
-
4
units
burger buns
-
to taste
tomato slices
-
to taste
pickled onions
-
to taste
avocado or cucumber
-
to taste
lettuce or sprouts
-
to taste
tartar sauce
Instructions
- Chop the salmon into ¼ inch pieces and mix with dijon, shallot, parsley, bread crumbs, egg, lemon juice, and lemon zest.
- Form the mixture into 4 patties, about 6 ounces each, and chill in the refrigerator for 30 minutes.
- Preheat the grill to 450°F and brush with oil.
- Cook the salmon burgers for 3 minutes on each side, ensuring the internal temperature reaches 130°F.
- For the tartar sauce, whisk together mayo, dijon, lemon juice, salt, pepper, cayenne, capers, pickles, and fresh dill.
- Assemble the burgers with your choice of buns and toppings.
Nutrition Facts (estimated)
Servings
4
Calories
222
Total fat
6.6g
Total carbohydrates
11.5g
Total protein
28.2g
Sodium
393mg
Cholesterol
109.3mg
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