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Category: Burgers
Prep Time: Cook Time: Total Time:
For the dill mustard:
1 tbsp sugar
2/3 cup fresh dill sprigs
2/3 tbsp Dijon mustard
2/3 tsp fresh lemon juice
2/3 tbsp white wine vinegar
1 tbsp olive oil
For the salmon burgers:
3/4 lb boneless, skinless salmon fillet
1 egg
1 cup breadcrumbs
2 tbsp chopped, fresh dill
2 tbsp chopped shallots
1 tsp chopped capers
Salt and pepper, to taste
Nonstick cooking spray
4 hamburger buns
Lettuce leaves
1 large tomato, sliced
For the dill mustard: Place the sugar and dill in a small food processor fitted with the blade attachment and process for 1 minute. Add the mustard, lemon juice and vinegar and process until smooth.
With the processor running, add the olive oil slowly through the feed tube.
(This makes about 1/2 cup. Extra sauce can be stored in the refrigerator for up to 5 days and served with fish and shellfish.)
For the salmon burgers: Cut the salmon into 1-inch pieces. Place the salmon in the food processor, fitted with the blade attachment. Coarsely grind the salmon.
In a small bowl, stir the egg, breadcrumbs, dill, shallots, capers, salt and pepper together. Add the ground salmon and stir to combine. Form the salmon mixture into 4 patties, about 1/2-inch thick.
Heat a nonstick skillet sprayed with nonstick spray over medium heat. Cook the burgers on both sides until the burgers are golden brown and just cooked through, about 3 minutes per side.
Meanwhile, toast the hamburger buns. Serve the salmon burgers on the toasted buns with dill mustard sauce, lettuce and tomato. Serves 4
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SALMON BURGERS WITH DILL MUSTARD
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Category: Burgers
Prep Time: Cook Time: Total Time:
For the dill mustard:
1 tbsp sugar
2/3 cup fresh dill sprigs
2/3 tbsp Dijon mustard
2/3 tsp fresh lemon juice
2/3 tbsp white wine vinegar
1 tbsp olive oil
For the salmon burgers:
3/4 lb boneless, skinless salmon fillet
1 egg
1 cup breadcrumbs
2 tbsp chopped, fresh dill
2 tbsp chopped shallots
1 tsp chopped capers
Salt and pepper, to taste
Nonstick cooking spray
4 hamburger buns
Lettuce leaves
1 large tomato, sliced
For the dill mustard: Place the sugar and dill in a small food processor fitted with the blade attachment and process for 1 minute. Add the mustard, lemon juice and vinegar and process until smooth.
With the processor running, add the olive oil slowly through the feed tube.
(This makes about 1/2 cup. Extra sauce can be stored in the refrigerator for up to 5 days and served with fish and shellfish.)
For the salmon burgers: Cut the salmon into 1-inch pieces. Place the salmon in the food processor, fitted with the blade attachment. Coarsely grind the salmon.
In a small bowl, stir the egg, breadcrumbs, dill, shallots, capers, salt and pepper together. Add the ground salmon and stir to combine. Form the salmon mixture into 4 patties, about 1/2-inch thick.
Heat a nonstick skillet sprayed with nonstick spray over medium heat. Cook the burgers on both sides until the burgers are golden brown and just cooked through, about 3 minutes per side.
Meanwhile, toast the hamburger buns. Serve the salmon burgers on the toasted buns with dill mustard sauce, lettuce and tomato. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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