Salmon Burger
Trade your usual beef burger in for something a little lighter.
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Think beyond beef! This flavor-packed burger recipe uses fresh instead of canned salmon and is mixed with lemon, dill, and parsley. Top it off with lots of bright veggies — cucumber, sprouts, and lettuce — and an herby yogurt sauce for a lighter and super easy weeknight dinner.
Ingredients
- 1
large egg
- 1 lb.
skinless salmon fillet, finely chopped
- 2
scallions, chopped
- 3 Tbsp.
fresh dill, chopped, divided
- 3 Tbsp.
flat-leaf parsley, chopped, divided
Kosher salt and pepper
- 1 Tbsp.
olive oil
- 1/2 cup
Greek yogurt
- 1 tsp.
lemon zest plus 2 Tbsp juice
- 4
brioche buns, toasted
- 8
Bibb lettuce leaves
- 2
Persian cucumbers or 1/2 English cucumber, shaved lengthwise
- 2 cups
broccoli or radish sprouts
Directions
- Step 1In medium bowl, beat egg until frothy. Fold in salmon, scallions, 2 tablespoons each dill and parsley, and 1/4 teaspoon each salt and pepper.
- Step 2Heat 1 tablespoon oil in large skillet on medium. Spoon 4 mounds of salmon mixture (about 1/2 cup each) into skillet and flatten into 1/2-inch-thick patties. Cook patties until golden brown, 2 minutes per side.
- Step 3Meanwhile, in bowl, combine yogurt, lemon zest and juice, remaining Tbsp dill and parsley, and 1/4 teaspoon each salt and pepper.
- Step 4Spread yogurt sauce on bottom buns (about 21/2 tablespoons each) and top with lettuce, salmon patties, cucumber, and sprouts; add top buns.
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