Salmon Burgers with Dill Mustard

By Hapemom

These are amazing! No bread crumbs needed since using fresh salmon. According to Rachael Ray, they're Dill-icious! I concur. :)

Ingredients

• 1-1/2 pounds skinless salmon filet, cut into large chunks
• 2 T. capers, chopped
• Grated peel of half a lemon (lemon half reserved for squeezing)
• 1/3 c. flat-leaf parsley, chopped
• 2 t. seafood seasoning
• Salt and pepper
• 1 T. extra-virgin olive oil (EVOO)
• _______________
• 1/4 seedless cucumber, chopped
• 2 plum tomatoes, seeded and chopped 1/2 small red onion, finely chopped
• _______________
• 1/2 c. Dijon mustard
• 3 T. fresh dill, finely chopped
• _______________
• 4 kaiser rolls, split
• 4 red-leaf lettuce leaves

Details

Servings 4

Preparation

Step 1

Using a food processor, coarsely chop the salmon; transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into 4 patties.

Preheat the broiler. In a nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook for 4 minutes on each side.

Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion. In another small bowl, mix the mustard with the dill.

Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with tomato-cucumber relish and a roll top.