Salmon Burgers with Lemon Yogurt Sauce
In short: Burgers of hand-chopped fresh salmon, herbs and mustard, seared until crusty and served on toasted buns with a lemon yogurt sauce. It takes about 28 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 8 min
- Resting
- 15 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Chopping fresh salmon by hand, rather than grinding it, gives burgers with real texture instead of a pasty bite. A little egg and breadcrumb hold them together, and mustard, capers and herbs add punch. They cook in about 8 minutes and need a gentle flip. Serve them on soft buns with lettuce, thin cucumber and a spoonful of the yogurt sauce.
Instructions
- Finely mince one quarter of the salmon with a sharp knife until it is almost a paste. Chop the rest into 1 cm (1/2 inch) pieces and combine both in a bowl.
- Add the egg, breadcrumbs, spring onions, capers, mustard, dill, lemon zest, salt and pepper. Fold gently with a spatula until the mixture just holds together.
- Divide into 4 portions and shape into patties about 2 cm (3/4 inch) thick, pressing firmly. Chill on a plate for 15 minutes.
- Stir the yogurt, lemon juice, dill and salt together for the sauce. Toast the buns while the burgers chill.
- Heat the oil in a large nonstick skillet over medium heat. Cook the burgers for 4 minutes per side, until deep golden and firm. The center should reach 71°C (160°F).
- Rest the burgers for 2 minutes. Spread sauce on the buns, add lettuce, burgers, cucumber and onion, and serve.
Tips
- Keep the salmon very cold while chopping. Ten minutes in the freezer firms the fillet and makes it easier to cut.
- Skip the buns and serve the burgers over salad greens for a lighter dinner.
Questions and answers
Can I use a food processor for salmon burgers?
Pulse in short bursts, 3 or 4 times, so the fish stays chunky. Over-processing gives a gluey, rubbery burger.
Can I grill salmon burgers?
Yes, on a well-oiled grate over medium heat for 4 to 5 minutes per side. Chilling the patties first stops them breaking when you flip them.
Can I freeze salmon burgers?
Freeze the shaped raw patties on a tray, then bag them for up to 2 months. Thaw in the fridge overnight before cooking.
How long does it take to make Salmon Burgers with Lemon Yogurt Sauce?
About 28 min in total: 20 min of preparation and 8 min of cooking.
How many calories are in Salmon Burgers with Lemon Yogurt Sauce?
About 560 kcal per serving, with 39 g of protein, 39 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 39 g |
| Fat | 27 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
