Ingredients
Scale
- 1 ½ pounds skinless salmon fillet
- 1 egg
- 2 tablespoons olive oil
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh dill
- 2 tablespoons finely minced shallot
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 brioche buns
- 8 tablespoons cucumber dill sauce
- butter lettuce, sliced tomato, sliced red onion (optional)
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise
- ¼ English cucumber, finely chopped (about ½ cup)
- 1 tablespoon chopped fresh dill
- zest of 1 lemon
- 1 teaspoon lemon juice
- pinch of kosher salt
- pinch of cayenne pepper
Instructions
- Cut the salmon fillet into ½-inch pieces and pulse half in a food processor to create a coarse paste, then add the remaining pieces and pulse until combined.
- In a large bowl, whisk together the egg and olive oil. Add the salmon mixture along with panko, dill, shallot, salt, and pepper. Mix gently to combine, being careful not to overwork the mixture.
- Chill the mixture for 15 minutes to overnight. Shape it into four patties slightly wider than the buns on parchment or foil.
- Prepare the cucumber dill sauce by mixing sour cream, mayonnaise, cucumber, dill, lemon zest, lemon juice, salt, and cayenne in a small bowl. Refrigerate until needed.
- To cook on the stove, heat a grill pan, add oil, and cook the patties for 4-5 minutes until golden, then flip and cook for another 2-3 minutes.
- For grilling, prepare the grill, place patties on heated grill, peel off parchment, cover, and cook for 4-5 minutes, then flip and grill for another 3-4 minutes. Toast buns on the grill.
- Assemble the burgers by spreading cucumber dill sauce on toasted buns, adding patties, onions, tomatoes, and lettuce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute the sour cream with Greek yogurt for a lighter version.
For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the salmon mixture.
The cucumber dill sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Grilling or Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 480
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg