Salmon Burgers with Lemon Dill Sauce

Name: Salmon Burgers with Lemon Dill Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 20 ounces skinless salmon fillet, cut into 1-inch pieces; 2 tablespoons Dijon mustard; 2 teaspoons minced shallots; 1 tablespoon capers; 2 tablespoons chopped fresh dill; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ cup finely ground breadcrumbs; 4 tablespoons mayonnaise; 2 tablespoons minced shallots; 2 teaspoons fresh chopped dill; 1 teaspoon fresh lemon juice; 1 teaspoon grated fresh lemon peel; ¼ teaspoon cayenne pepper; 4 hamburger buns; 1 ripe avocado, thinly sliced; 4 slices ripe tomato; Thinly sliced red onion; 4 Bibb lettuce leaves; 2 teaspoons fresh sliced basil

Recipe GLPR0b95a6a1324a0e

Main Course

55 min

641 cal

Servings: 4

Grill

SNAP eligible

Pan-seared salmon patties bursting with fresh dill and capers, topped with a zesty lemon dill mayo sauce, creamy avocado, crisp lettuce, and ripe tomato on toasted buns. These homemade salmon burgers deliver restaurant-quality flavor in about an hour.

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Ingredients

20 ounces skinless salmon fillet, cut into 1-inch pieces

2 tablespoons Dijon mustard

2 teaspoons minced shallots

1 tablespoon capers

2 tablespoons chopped fresh dill

½ teaspoon salt

½ teaspoon ground black pepper

½ cup finely ground breadcrumbs

4 tablespoons mayonnaise

2 tablespoons minced shallots

2 teaspoons fresh chopped dill

1 teaspoon fresh lemon juice

1 teaspoon grated fresh lemon peel

¼ teaspoon cayenne pepper

4 hamburger buns

1 ripe avocado, thinly sliced

4 slices ripe tomato

Thinly sliced red onion

4 Bibb lettuce leaves

2 teaspoons fresh sliced basil

Directions

In a small bowl, whisk together the mayonnaise, minced shallots, fresh dill, lemon juice, lemon peel, and cayenne pepper to create the lemon dill sauce. Cover and refrigerate until ready to use.
Place the salmon pieces, Dijon mustard, shallots, capers, chopped dill, salt, and black pepper into a food processor. Pulse and scrape down the sides until the salmon is coarsely ground with some small chunks remaining—do not over-process into a paste.
Transfer the salmon mixture to a medium bowl and gently fold in the breadcrumbs until just combined. Divide the mixture evenly into 4 patties, each about ¾ inch thick. Cover with plastic wrap and refrigerate for at least 15 minutes.
Preheat your grill to medium-high heat. Clean and lightly oil the grill grates. Grill the patties covered for 4 minutes. Carefully flip and grill for 3–4 more minutes covered, until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part of a patty. Toast the hamburger buns on the grill for 1–2 minutes until lightly browned.
Spread about 1 tablespoon of lemon dill sauce on the bottom half of each toasted bun. Top with a grilled salmon patty, avocado slices, tomato slice, red onion slices, fresh basil, and a Bibb lettuce leaf. Place the top bun and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Salmon and all supporting ingredients are easy finds at any Charlotte chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger all carry them year-round. The real cost driver is salmon fillet itself, typically $10–14 per pound, which will run $8–12 per serving depending on weight; the expense is honest and justified. Fifty-five minutes is honest for shaping patties, chilling, and searing, though pan-frying requires active attention and does not tolerate stepping away. These patties are best eaten fresh the night they're made; they don't reheat into the crispy-outside, tender-inside texture that makes them worth eating, so plan to serve the full batch together.