Photo: Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce Recipe
Ingredients
- 4 (6-ounce) skinless salmon fillets, cut into large chunks
- 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 3 tablespoons chopped fresh dill
- Extra-virgin olive oil for drizzling
- 1/2 cup softened cream cheese
- 3 scallions, whites and greens, chopped
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- Green leaf lettuce, for topping
- Sliced beefsteak or vine ripe tomato, for topping
- Sliced red onion, for topping
- Crusty kaiser rolls, split and toasted
Directions
Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.
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By Blewangel
Miami Dade, FL
on March 07, 2013
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These were sooo delicious! I read the previous reviews and cut the seasoning in half and added a dash of low sodium soy sauce and minced jalp peppers to the Salmon.... Very good
By alyjallen900
modesto, ca
on July 20, 2012
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These burgers were absolutely WONDERFUL!!!! Very tasty, lots of flavor. I added avocados and good pickles along with all the suggested fixings and it was great!! My husband kept raving about it: Thank you so much Rachel another home run!.....quick precaution: ive never ground salmon like that so i was very skeptical the patties would 'keep' because of how much natural oil the fish has but they stayed just fine. Wonderful recipe will definitely be making again <3
By txcavu_12810561
Grand Prairie, 83
on January 21, 2012
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What a surprise...really good. The cream sauce was much better 2 days old.
Tip: Make the cream dressing a couple of days ahead to blend flavors
Tip: Salmon must be fresh. Same for the dill. Incredible flavor.
Tip: Thin sliced red onion and tomato. A little goes a long way.
Tip: Fresh French baguette make a wonderful bun.
Read all 54 reviews