American · Lunch · Dinner
Salmon Burger
Juicy, herb-flecked salmon patties seared until golden and tucked into whole wheat buns with crisp salad and a tangy lemon-dill yogurt sauce. A fresh, protein-packed twist on burger night.
- Prep
- 35 min
- Cook
- 10 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 30% · Fat 41% · Protein 29%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)Skinless salmon fillet
- 1 large50 gEgg
- 1/3 cup36 gDry whole wheat breadcrumbs
- 1 tbsp15 gDijon mustard
- 1 tspLemon zest
- 2 tbsp30 gLemon juice
- 2, thinly sliced30 gSpring onions
- 4 tbsp chopped8 gFresh dill
- 1/2 tspSalt
- 1/2 tspBlack pepper
- 2 tsp9 gOlive oil
- 1/3 cup80 gPlain nonfat Greek yogurt
- 4 buns240 gWhole wheat burger buns
- 4 large leaves40 gLettuce leaves
- 1 medium, sliced120 gTomato
- 1/2 small, sliced80 gCucumber
- 1/4 small, thinly sliced30 gRed onion
Steps
- 1
Cut the salmon into 2–3 cm chunks, checking for and removing any pin bones.
- 2
Pulse the salmon in a food processor a few times until coarsely chopped, or chop finely by hand; do not purée it to a paste.
- 3
Tip the salmon into a bowl and add the egg, breadcrumbs, mustard, lemon zest, 1 tbsp lemon juice, spring onions, 3 tbsp dill, salt and pepper.
- 4
Mix gently with a fork until just combined.
- 5
Shape into 4 patties about 2 cm thick, using wet hands to stop sticking.
- 6
Chill the patties on a plate for 15 minutes so they firm up and hold together in the pan.
- 7
Meanwhile, stir the yogurt with the remaining 1 tbsp lemon juice and 1 tbsp dill to make the sauce.
- 8
Slice the tomato, cucumber and red onion, and wash and dry the lettuce.
- 9
Heat the olive oil in a non-stick frying pan over medium-high heat.
- 10
Cook the patties for 4 minutes until golden underneath, then flip carefully and cook 3–4 minutes more, until cooked through to 63 °C / 145 °F in the centre.
- 11
While the patties cook, split and toast the buns in a dry pan or toaster.
- 12
Spread the yogurt sauce on the bun bases, add lettuce and a salmon patty, then top with tomato, cucumber, red onion and the bun lids. Serve straight away.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use breadcrumbs and Dijon mustard labelled gluten-free and wrap the patties in large lettuce leaves instead of buns.
- For dairy-free, replace the Greek yogurt with a plain unsweetened plant-based yogurt and check it is labelled dairy-free.
- Swap the fresh salmon for well-drained canned salmon, flaked and with any large bones removed, to make it easier and cheaper to shop for.
- If you don't have fresh dill, use chopped fresh parsley or chives, or about 1 tsp dried dill in the patties.
Storage
Refrigerate cooked patties and the yogurt sauce separately in covered containers within 2 hours and use within 3 days, reheating the patties until steaming hot. Assembled burgers are best eaten fresh, as the buns and salad go soggy, and the yogurt sauce should not be frozen.
Make ahead
Shape the raw patties up to 1 day ahead and keep them covered in the fridge, or freeze them on a tray, then bag and thaw overnight in the fridge before cooking. The lemon-dill yogurt sauce can be made a day ahead and kept chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishEggsGlutenMustardMilkSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (319 g) | Per 100 g | |
|---|---|---|
| Calories | 528 kcal | 166 kcal |
| Protein | 38.8 g | 12.2 g |
| Carbohydrates | 38.8 g | 12.2 g |
| of which sugars | 6.9 g | 2.2 g |
| Fiber | 5.3 g | 1.7 g |
| Fat | 23.7 g | 7.4 g |
| of which saturated | 5.2 g | 1.6 g |
| Sodium | 790 mg | 248 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
