Salmon Burger
This burger, made with fresh salmon, is juicy on the inside with a golden, slightly crisp exterior. It is lightly seasoned with a savory blend of garlic, onion, fresh dill, and a hint of lemon. Served with a zesty sauce, it’s a lighter, flavorful alternative to a traditional burger.
Servings 4
Equipment
- Food Processor
- Large skillet
Ingredients
Sauce
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tsp minced fresh dill
- 1 tsp paprika
- ¼ tsp red pepper flakes
- ¼ tsp salt
Bugger Patties
- 1½ cups butter cracker crumbs
- ½ cup mayonnaise
- 2 tbsp finely minced red onion
- 2 tbsp fresh lemon
- 1 tbsp honey mustard
- 1 egg white
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp minced fresh dill
- 1 tsp black pepper
- 1 lbs skinned salmon fillet, cubed
- ¼ cup vegetable oil
- 4 hamburger buns, split and toasted
- Optional: Butter lettuce and sliced red onion
Instructions
- Whisk together mayonnaise, sour cream, dill, paprika, pepper flakes, and salt. Set aside.
- In a food processor pulse cracker crumbs, mayonnaise, minced onion, lemon juice, mustard, egg white, garlic powder, onion powder, dill, and black pepper to combine. Add salmon; pulse until semi-smooth with a few larger pieces.
- Gently shape salmon mixture into four patties, then freeze until firm on a parchment lined pan, 10–15 minutes.
- Heat oil in a large nonstick skillet over medium-high. Add patties and fry until golden brown, about 4 minutes per side.
- Assemble burgers on buns. Top with the premade sauce, lettuce, and sliced red onion.
Notes
- To keep them tender, don’t over mix. Pulse salmon mixture, scraping down sides, until salmon is mostly minced with a few larger pieces.
- If you don’t have a food processor you can finely chop the salmon and mix by hand.
- If mixture feels too wet, add a bit more crackers.
- For extra flavor add a dash of hot sauce or chopped capers to the patties.