Salmon Burgers Recipe

By pattie_d

Ingredients

• Cucumber Sauce:
• 1 1/4 pounds salmon fillet, skinned and any tiny bones removed
• 2 tablespoons snipped fresh dill
• 2 tablespoons snipped fresh chives
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/2 cup panko crumbs (see Note) or plain dried bread crumbs
• 6 potato rolls, warmed
• 1/2 cucumber
• 1/2 cup plain yogurt
• 2 tablespoons mayonnaise
• 1 minced scallion
• 2 tablespoons snipped dill
• 1/8 teaspoon salt

Details

Adapted from familycircle.com

Preparation

Step 1

1. Coarsely cut salmon into cubes and place in the bowl of a food processor. Add dill, chives, thyme, salt, pepper, lemon zest, lemon juice and 2 teaspoons of oil. Pulse briefly 2 or 3 times to roughly chop fish and combine ingredients. The salmon will hold together like ground meat yet still have some shape. Do not overprocess.

2. Shape salmon mixture into 6 patties about 3/4 inch thick. Place patties on a small baking sheet covered with plastic wrap. Refrigerate, covered, for 2 hours.

3. To cook, place panko crumbs in a shallow bowl. Gently turn patties in crumbs to coat all over.

4. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Saute patties 3 minutes; turn, saute 3 minutes longer or until golden and crisp.

5. Serve burgers on warmed buns. Top with a generous dollop of Cucumber Sauce. Pass extra sauce.

Cucumber Sauce Prep:
Peel and coarsely grate cucumber. Press excess liquid from cucumber between several sheets of paper towels. Combine the cucumber, yogurt, mayonnaise, scallion, dill and salt in a small bowl. Refrigerate, covered, for 2 hours.