August 11, 2015
rachelbhutchinson

no comments

Salmon Burgers with Greek Yogurt and Dill Lemon Sauce

 

 

salmon burger- finished burger open faced

salmon burger- first cutting salmon

salmon burger- chopped salmon

salmon burger- salmon in food processor

salmon burger- salon, egg, and onion in food processor

salmon burger- all ingredients in food processor

salmon burger- finshed chopped in food processor

salmon burger- grilling patties

salmon burger- me flipping burger

salmon burger- sqeeze lemon into sauce

salmon burger- finished burger open faced

salmon burger- finish burger cut open

salmon burger- taking bite of burger

salmon burger-eating burger

Ingredients, Makes 4 Burgers

For the patties:

1 lb salmon, skin removed

1 tablespoon lemon juice

1 egg

2 tablespoons bread crumbs

1 tablespoon capers

1/4 cup red onion, chopped

1 tablespoon dill, chopped

salt and pepper

For the sauce:

1 cup 0% Greek Yogurt

1 teaspoon lemon zest

2 teaspoons lemon juice, about 1 lemon

1 garlic clove, finely minced

1 teaspoon dill, minced

2 teaspoons capers, chopped

salt and pepper

Toppings: (Optional)

arugula

whole grain buns

sliced avocado

Sriracha 

Directions:

Cut the salmon into small cubes and place them in a food processor. Add the onion, egg, bread crumbs, capers, dill, lemon juice, salt, and pepper to the processor. Pulse the mixture until just combined. You do not want to over-mix the salmon mixture or they will become tough.

Heat a grill pan or outdoor grill over medium/high heat. Drizzle the grill with a couple tablespoons of olive oil. When the grill is hot, add the patties. I like to cook 2 at a time because my grill pan is not very large. You do not want to overcrowd the grill. Cook the patties until the salmon starts to turn a light orange/pink color on the cooking side, about 5 to 7 minutes. Flip the burgers and cook for another 3 to 5 minutes. The second side will not take as long to cook. When the burgers are done, you can let them rest while you make your sauce.

To make the sauce, mix the greek yogurt, lemon juice, lemon zest, dill, capers, salt, and pepper in a bowl together. Taste the sauce. It should be very flavorful so you may need to adjust the seasoning or acidity.

To serve the burger, I keep them open face with arugula, plenty of sauce (it’s healthy so why not!), sliced avocado, and the salmon patty. Sometimes I drizzle them with Sriracha for a little kick! I freeze any patties I have left over, fully cooked, individually, for easy weeknight dinners! 

Happy grilling!

 

 

 

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