Smoky Salmon Burgers with Grainy Mustard

By á-1229

Dill and watercress give these burgers an herbal freshness and are a crunchy counterpoint to the tender salmon. Grainy mustard kicks in a briny tang.

Ingredients

• 1 pound very cold skinless salmon fillets, cut into large chunks and chilled
• 2 1/2 ounces thinly sliced smoked salmon, finely chopped
• 1 tablespoon plus 1 1/2 teaspoons chopped fresh dill
• 4 whole-wheat hamburger buns, split
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons grainy mustard
• 2 ounces upland cress or watercress

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

1.Pulse salmon chunks in a food processor until chopped but not smooth. (Mixture should be able to hold together to form a patty). Transfer to a bowl, and stir in smoked salmon and dill. Divide mixture into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick).

2.Heat a large nonstick skillet over medium-high heat. Working in 2 batches, toast buns, cut sides down. Transfer to a platter.

3.Add oil to skillet. Cook patties until golden brown and almost cooked through, about 2 minutes per side.

4.Spread some mustard onto each bun half. Sandwich half the cress, the burgers, then remaining cress between buns.