Description
This delicious salmon burger recipe features tender, flavorful patties made from fresh salmon, mixed with dill, green onions, and Greek yogurt for moisture and tang. Served on toasted brioche buns with a creamy dill sauce and optional fresh veggie toppings, these burgers are a healthy and satisfying meal perfect for any occasion.
Ingredients
Scale
Salmon Patties
- 1 1/2 pounds skinless salmon fillets
- 2 tablespoons fresh dill, chopped
- 2 green onions, finely chopped
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Dill Sauce
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Additional Ingredients
- 4 Brioche burger buns
- Sliced red onion (optional)
- Sliced tomato (optional)
- Arugula (optional)
Instructions
- Prepare the salmon: Cut all salmon fillets into small, bite-sized chunks. Place half of the chunks in a food processor and pulse until coarsely ground. Combine the ground salmon with the remaining chopped salmon in a large mixing bowl.
- Mix the ingredients: To the bowl, add fresh dill, green onions, Greek yogurt, lemon juice, salt, and black pepper. Gently mix until just combined to avoid overworking the fish.
- Form patties: Divide the mixture into four equal portions (about 6 ounces each). Using damp hands, firmly shape each portion into a 1-inch thick patty. Chill the patties in the refrigerator for at least 10 minutes to help them firm up.
- Make the dill sauce: In a small bowl, whisk together Greek yogurt, fresh dill, lemon juice, lemon zest, salt, and black pepper until smooth. Cover and refrigerate until ready to use.
- Cook the salmon patties: Heat a large skillet or grill pan over medium heat and add olive oil. If using a grill pan, brush the pan with olive oil. When hot, cook the patties for 4-5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 145°F (62°C).
- Toast the buns: Toast the brioche buns under a broiler or in the same pan until lightly browned and crisp.
- Assemble the burgers: Spread a generous amount of dill sauce on the bottom half of each bun. Add a salmon patty, then top with sliced red onion, tomato, and arugula if desired. Finish with the top bun and serve immediately.
Notes
- Ensure not to over-process the salmon in the food processor to maintain texture.
- Chilling patties before cooking helps them hold together while frying.
- Use a meat thermometer to ensure salmon reaches a safe internal temperature of 145°F (62°C).
- Brioche buns add a rich, buttery flavor but you can substitute with whole wheat or gluten-free buns if preferred.
- Optional toppings like red onion, tomato, and arugula add freshness and texture to the burger.
