Salmon burgers with lemon-dill mayo
Fresh salmon chopped coarse with panko, lemon zest and dill, pan-fried golden and served on buns with a bright lemon-dill mayo.
- Prep
- 9 min
- Cook
- 9 min
- Serves
- 4
- Per serve
- 640 kcal
Ingredients
Method
Stir 4 tbsp of the mayonnaise with 1 tbsp of the lemon juice and 1 tbsp of the dill for the sauce. Set aside.
Cut the salmon into chunks. Pulse in a food processor 6 to 8 times, until coarsely chopped with some pea-sized pieces (not a paste), or chop finely with a sharp knife. If using canned salmon, just flake it with a fork.
In a bowl, mix the egg, the remaining 1 tbsp mayonnaise, the mustard, lemon zest, remaining dill, scallions, salt and pepper. Add the salmon and panko and fold together. With damp hands, shape into 4 patties about 3/4 inch thick. They will be soft.
Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook without moving until deep golden underneath. Toast the buns while they cook (in a toaster or a second pan).
Carefully flip with a thin spatula and cook until golden on the second side and just cooked through in the center (145°F).
Spread the buns with lemon-dill mayo and build the burgers with lettuce and the salmon patties. Serve with any remaining lemon cut into wedges.
Tips
- Keep the salmon coarse. Blitzed to a paste, the burgers turn dense and rubbery.
- If the mix feels too wet to hold a shape, add another 2 tablespoons of panko. Canned salmon usually needs this.
- Leftover patties keep in the fridge for 2 days and are good cold, flaked over a salad.
