Homemade Salmon Burgers
Homemade salmon burgers made with fresh salmon and topped with a tangy lemon dill sauce are tender and flavorful, and add a touch of gourmet to your next burger night.
Ingredients
For the salmon burgers:
- 1 lb skinless salmon , cut into 1-inch chunks
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tablespoon lemon zest
- 2 teaspoons Fresh chopped dill
- 2 teaspoons Fresh chopped chives
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Vegetable oil , for frying
For the lemon dill sauce:
- ⅓ cup mayonnaise , or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon fresh chopped dill
- 1 teaspoon fresh chopped chives
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Pinch of black pepper
To assemble burgers:
- 4 buns (toasted, optional)
- Arugula, mixed greens, or butter lettuce
- Tomatoes , thinly sliced
Equipment
Instructions
To make the salmon burger patties:
- Pulse salmon chunks and eggs in a food processor until salmon is broken up into ⅛-inch pieces, some pieces will be larger and that's okay. You want it to be chunky and not a smooth paste. (This took about 15 pulses with my food processor. You can also use a knife to chop the salmon, then combine with eggs in a large bowl.)1 lb skinless salmon, 2 large eggs
- In a large bowl combine the salmon mixture with bread crumbs, lemon zest, dill, chives, salt and garlic powder with your hands (I like to wear disposable gloves for this) or a spatula.1 cup panko breadcrumbs, 1 tablespoon lemon zest, 2 teaspoons Fresh chopped dill, 2 teaspoons Fresh chopped chives, 1 teaspoon salt, ½ teaspoon garlic powder
- Divide the salmon burger mixture into 4 portions and shape into patties about ¾-inch thick. Place on a lined pan and freeze for 15-30 minutes (this helps them hold together while cooking, highly recommended if grilling).
To make the dill sauce:
- Combine all ingredients in a bowl. Taste and adjust seasonings as needed. Store in the fridge until ready to serve.⅓ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon fresh chopped dill, 1 teaspoon fresh chopped chives,1 teaspoon Dijon mustard, ¼ teaspoon salt, Pinch of black pepper
To cook and serve burgers:
- Preheat a grill, grill pan or cast iron pan to medium high heat. Grease with oil so the salmon won't stick.
- Cook burgers on 3-5 minutes per side until browned and internal temperature is about 130-135°F (centers should feel firm when pressed, and not mushy, but don't overcook). Adjust heat as needed so edges don't burn.
- To serve, add salmon burgers to toasted buns with dill sauce, greens and sliced tomatoes.
Notes
- Make ahead instructions: The salmon patties will keep in the fridge covered with plastic wrap for up to 48 hours. Or you can freeze them in a heavy ziplock bag for up to 1-2 months, bake straight from frozen.
- Make burgers with canned salmon or cooked salmon instead: Either will work with this same recipe, you'll need about 16oz salmon. For canned salmon, make sure to use boneless skinless salmon packed in water.
Calories: 555kcal, Carbohydrates: 44g, Protein: 33g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 152mg, Sodium: 1343mg, Potassium: 634mg, Fiber: 2g, Sugar: 6g, Vitamin A: 217IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 13mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
