Description
These flavorful Salmon Burgers are a delicious and healthy alternative to traditional beef burgers. Made with fresh salmon, dill, and a zesty lemon-yogurt sauce, they are perfectly moist and tender. Quick to prepare and cook, these burgers are ideal for a nutritious lunch or dinner, served on toasted brioche buns with optional fresh toppings like red onion, tomato, and arugula.
Ingredients
Scale
Salmon Burgers
- 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
To Serve
- 4 Brioche burger buns
- Sliced red onion (optional)
- Sliced tomato (optional)
- Arugula (optional)
Instructions
- Prepare the Salmon: Cut the salmon fillets into small bite-sized chunks. Place half of the salmon chunks into a food processor and pulse until coarsely ground. Transfer both the ground and remaining chopped salmon into a large mixing bowl.
- Mix the Burger Ingredients: Add fresh dill, green onions, Greek yogurt, lemon juice, salt, and freshly ground black pepper to the bowl with salmon. Gently mix until just combined, taking care not to overwork the mixture to maintain a tender texture.
- Form Patties: Divide the salmon mixture into four equal portions, about 6 ounces each. Using damp hands, firmly shape each portion into a 1-inch thick patty. Place patties in the refrigerator for at least 10 minutes to firm up before cooking.
- Make the Dill Sauce: In a separate small bowl, whisk together Greek yogurt, fresh dill, lemon juice, lemon zest, salt, and pepper until smooth. Cover and refrigerate the sauce until ready to use.
- Cook the Salmon Patties: Heat a large skillet or grill pan over medium heat and add the olive oil. Brush the pan with oil if using a grill pan. Once hot, cook the patties for 4-5 minutes on each side, until golden brown and cooked through, with an internal temperature of 145°F (62°C).
- Toast the Buns: Toast the brioche buns under a broiler or in the pan until lightly browned and warm.
- Assemble the Burgers: Spread a generous amount of dill sauce on the bottom halves of the buns. Place a salmon patty on each, then top with sliced red onion, tomato, and arugula if desired. Finish with the top buns and serve immediately.
Notes
- Use skinless salmon fillets for easier preparation and better texture.
- Chilling the patties helps them hold their shape during cooking.
- Cooking until the internal temperature reaches 145°F ensures food safety and prevents overcooking.
- Dill sauce can be made ahead and refrigerated for up to 2 days.
- Optional fresh toppings add extra crunch and flavor but can be omitted for simplicity.
- Brioche buns add richness, but you can substitute with whole wheat or gluten-free buns.
