Salmon Burgers With Tzatziki Special Sauce
A flavorful, fresh recipe for salmon burgers, topped with a healthy, herby sauce.
Servings: 4 burgers
Ingredients
- 1 1/2 pounds fresh salmon, bones and skin removed
- 1 tablespoon Dijon grain mustard
- 2 scallions, thinly sliced
- 1/8 cup fresh flat-leaf Italian parsley, minced
- 1 teaspoon kosher salt, or to taste
- 1 1/2 teaspoon fresh black pepper
- 1/2 teaspoon cayenne pepper
- 1 lemon, halved
- 1/3 cup fresh breadcrumbs
- 4 hamburger buns or rolls of choice
- 1 recipe tzatziki (recipe follows)
- neutral vegetable oil, such as canola, for frying
Instructions
- Make your tzatziki and set aside. This can be done up to three days in advance.
- Blitz three quarters (maybe a little more) of the salmon in a food processor until chopped very fine or ground into a paste. (I know. "Salmon paste" doesn't sound very delicious. It will be.) Chop the remaining salmon into a small dice.
- In a mixing bowl, mix the salmon, Dijon mustard, scallions, parsley, salt, black pepper, cayenne, and the juice of half a lemon until fully combined.
- Form the salmon mix into 4 patties, pressing them together firmly. Lightly dredge each patty top and bottom with the breadcrumbs.
- Heat a thin layer of vegetable oil in a large skillet over medium-high heat until the oil shimmers and a few breadcrumbs dropped into the pan sizzle. Lower the heat to medium, then fry the salmon burgers until nicely browned on each side and cooked just through, about 3 or 4 minutes per side. Drain on a paper towel-lined plate.
- Serve hot with a generous spoonful of tzatziki on top, over warm buns or rolls. Cut the remaining half lemon into a few wedges and serve with the salmon burgers.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
