Delicious Salmon Burgers

Salmon burgers are a fantastic and healthy alternative to traditional beef burgers, bringing a fresh and savory flavor to your meal. This recipe combines the richness of salmon with the bright flavors of lemon and dill, all nestled in a soft brioche bun with a creamy dill sauce. Perfect for a quick weeknight dinner or a casual weekend gathering, these salmon burgers are sure to impress.

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)

Directions

1. Prepare the Ingredients

1. Lemon and Dill: 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.
2. Shallot: Coarsely chop 1 medium shallot (about 1/4 cup).
3. Salmon: Cut 1 1/2 pounds skinless salmon into 1-inch pieces.

2. Make the Salmon Patties

1. 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.
2. 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.
3. 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.

3. Prepare the Sauce

1. Finely grate 1 small garlic clove into a small bowl.
2. 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 of black pepper. Stir to combine.

4. Cook the Salmon Patties

1. 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.
2. 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.
3. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining patties.

5. Assemble the Burgers

1. Split 4 brioche buns.
2. Top each bottom bun with 1 salmon burger patty.
3. Divide the sauce over the burgers and top with a small handful of baby arugula.
4. Close with the top buns.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 45 minutes
• Calories: 450 kcal
• Servings: 4

These salmon burgers are a delightful twist on a classic favorite, offering a burst of flavor with each bite. Enjoy them with a side of sweet potato fries or a fresh green salad for a complete meal!

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