Title: Delicious Salmon Burgers: A Fresh and Easy Recipe
Introduction: There’s something incredibly satisfying about making your own burgers, especially when they’re as nutritious and delicious as these Salmon Burgers. Packed with the fresh flavors of dill, lemon, and arugula, and nestled between soft brioche buns, these burgers are perfect for a healthy yet indulgent meal. Let’s dive into this easy recipe that promises to delight your taste buds!
Ingredients:
- 1 medium lemon
- 1 small bunch fresh dill, divided
- 1 medium shallot
- 1 ½ pounds salmon fillets, skin removed
- 5 tablespoons mayonnaise, divided
- 1 ½ teaspoons Dijon mustard, divided
- ¾ teaspoon kosher salt, plus a pinch
- ¼ teaspoon freshly ground black pepper, plus a few grinds
- ½ cup panko breadcrumbs
- 1 small clove garlic
- 2 tablespoons olive oil, divided
- 4 brioche buns
- 1 ounce baby arugula (about 1 packed cup)
Preparation Steps:
- Prep the Ingredients:
- Zest and juice the lemon to get about 1 tablespoon zest and 2 tablespoons juice.
- Finely chop half of the dill to yield 1/4 cup plus 2 teaspoons.
- Coarsely chop the shallot.
- Cut the salmon into 1-inch pieces.
- Make the Burger Mix:
- In a food processor, combine 1/4 of the salmon with lemon zest, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, 1 tablespoon Dijon mustard, salt, and pepper. Blend until pasty.
- Add the rest of the salmon, dill, and shallot, pulsing just until coarsely chopped.
- Transfer to a bowl, stir in panko breadcrumbs, and shape into four patties. Refrigerate for 20 minutes.
- Prepare the Dill Mayo Sauce:
- In a small bowl, combine the remaining mayo, lemon juice, mustard, chopped garlic, dill, salt, and pepper.
- Cook the Burgers:
- Heat half the olive oil over medium-high in a skillet. Cook two patties at a time, about 3 minutes per side, until browned and cooked through. Repeat with remaining patties.
- Assemble the Burgers:
- Spread dill mayo on the brioche buns, add a patty, top with arugula, and cover with the bun tops.
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including chilling)
Nutritional Information:
- Calories: 450 per serving
- Servings: 4
Conclusion: These Salmon Burgers are not just a treat to your taste buds but also a feast for the eyes. The combination of creamy dill mayo, zesty lemon, and the tender, flavorful salmon patty will bring a gourmet touch to your home-cooked meal. Perfect for any day of the week, these burgers are sure to become a new favorite!
Enjoy cooking and savor every bite of these delightful salmon burgers!
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Salmon Burgers
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 medium lemon
1 small bunch fresh dill, divided
1 medium shallot
1 (1 1/2-pound) side of salmon or 1 1/2 pounds salmon fillets, skin removed
1/4 cup plus 1 tablespoon mayonnaise, divided
1 tablespoon plus 1/2 teaspoon Dijon mustard, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup panko breadcrumbs
1 small clove garlic
2 tablespoons olive oil, divided
4 brioche buns
1 ounce baby arugula (about 1 packed cup)
Instructions
Finely grate the zest of 1 medium lemon (about 1 tablespoon). Juice the lemon until you have 2 tablespoons. Finely chop 1/2 small bunch fresh dill until you have 1/4 cup plus 2 teaspoons. Coarsely chop 1 medium shallot (about 1/4 cup). Cut 1 1/2 pounds skinless salmon into 1-inch pieces.
Place 1/4 of the salmon (about 6 ounces), lemon zest, 1 tablespoon of the lemon juice, 1 tablespoon of the mayonnaise, 1 tablespoon of the Dijon mustard, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in the bowl of a food processor fitted with the blade attachment. Process until finely chopped and pasty, 10 to 15 seconds. Add the remaining salmon, 1/4 cup of the dill, and shallot. Pulse until the salmon is coarsely chopped, 6 to 8 (1-second) pulses. Do not overprocess.
Transfer the mixture to a large bowl. Add 1/2 cup panko breadcrumbs and stir to combine. Divide the mixture into 4 (about 3/4-cup / about 7-ounce) portions. Shape each portion into a 4-inch wide patty about 1/2-inch thick, and place on a baking sheet. Refrigerate for 20 minutes. Meanwhile, prepare the sauce.
Prepare the following, adding each to the same small bowl as you complete it: Finely grate 1 small garlic clove. Add the remaining 2 teaspoons dill, remaining 1/4 cup mayonnaise, remaining 1 tablespoon lemon juice, remaining 1/2 teaspoon Dijon mustard, a pinch of kosher salt, and a few grinds black pepper. Stir to combine.
Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Swirl the pan so that the oil coats the bottom of the pan. Using a wide, flat spatula, gently transfer 2 of the patties into the pan. Cook until the bottoms are browned, about 3 minutes. Flip and cook until the second side is browned and the internal temperature is at least 120ºF, 2 to 3 minutes more, being careful not to overcook.
Transfer to a plate. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining patties.
Split 4 brioche buns. Top each bottom bun with 1 salmon burger patty. Divide the sauce over the burgers and top with a small handful of baby arugula. Close with the top buns.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450 Kcal