Did you say burger? We have a great healthy option for you.
When we saw Dorie Greenspan‘s recipe for Salmon Burgers posted on The Splendid Table, we knew we had to try them. Dorie is the author of Everyday Dorie and Dorie’s Cookies and is the EAT columnist for The New York Times Magazine. So it’s safe to say, Dorie knows her stuff when it comes to a good recipe!
According to Dorie: “The blend for the burgers is so packed with flavor that you could even skip the pan-grilling and serve it raw, as tartare. It makes a great starter or, with a green salad and slices of toasted baguette, a main course.” We could not agree more! We could eat this salmon mixture on just about anything! Try it on a salad, baguette, in a wrap, or even just on their own. There is no way to go wrong with this recipe.
A couple of pro tips we learned when making this recipe:
First, the mixture needs to refrigerate for at least 2 hours. You can make the up to 8 hours ahead of time before cooking. We made the mixture about 6 hours ahead of time, if you have the time to make it ahead, it gives the flavors time to meld. We suggest making it in the morning, and by dinner time the mixture will be perfect!
Second, let’s talk leftovers – You can store any leftover burgers in the refrigerator for a couple of days and either reheat or serve on top of a salad.
Third, Dorie has a word on the salmon: “My favorite for these burgers is wild Alaskan salmon; sockeye and Chinook are good choices. Because wild salmon is seasonal, I often use frozen fillets.”
Salmon Burgers
Ingredients
- 2 lbs. skinless salmon fillets, cut into chunks and patted dry
- 1/3 cup plain Greek yogurt
- 1/2 cup finely chopped scallions
- 1/4 cup chopped fresh dill
- 2 tbsp. smooth Dijon mustard
- 1 tbsp. grainy mustard
- juice of ½ a lemon
- 1 whole lemon zest
- 1/2 cup panko breadcrumbs (more if needed)
- 3/4 tsp. fine sea salt
- canola oil for cooking on the grill
- 6 brioche Rolls
- arugula
- mayonnaise
- thinly sliced red onion
- avocado
Instructions
- The mixture needs to refrigerate for at least 2 hours. You can make the up to 8 hours ahead of time before cooking. We made the mixture about 6 hours ahead of time, if you have the time to make it ahead, it gives the flavors time to meld.
- Put the chopped salmon in a food processor and pulse about 6 times, just until it is finely chopped. You still want the texture to have some chunks, not a paste. (we used a mini food processor and worked in batches)
- Put the yogurt, scallions, dill, mustards, lemon juice, and lemon zest in a large bowl and stir to blend. Gently stir in the salmon until the ingredients are combined then season with the salt.
- Cover the bowl, pressing a piece of plastic wrap against the surface of the mix, and refrigerate for at least 2 hours. (the burger mix can be refrigerated for up to 8 hours.)
- When you are ready to make the burgers, divide the salmon into 6 portions and shape each one into a patty.
- Use heavy-duty aluminum foil and brush the foil with canola or vegetable oil. This will prevent the burgers from sticking and you will still have the smokiness from the grill.
- Use just enough canola or vegetable oil to lightly coat the bottom of the pan.
- If you have enough room on your grill, you can cook all six burgers at the same time. If cooking in the skillet, you may need to cook in two batches. Cook the burgers for about 3-4 minutes on each side, you want the burger to be firm before flipping, they are delicate until cooked.
- Serve immediately, sandwiching the burgers between the buns and topping them with your favorite toppings.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by: Lorianne DeVita
