Anti Inflammatory Classic Salmon Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed
- ¼ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 1 large egg, lightly beaten
- 2 tbsp dijon mustard
- 2 tbsp mayonnaise
- 2 scallions, thinly sliced (green parts only)
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon-dill aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- salt and pepper, to taste
For serving
- 4 brioche or burger buns, split and toasted
Chef's tipWhole-grain buns are denser, so the texture will be heartier. - 4 leaves butter lettuce (optional)
- 4 slices tomato (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon-dill aioli: stir together the mayonnaise, dill, lemon juice, Dijon mustard, and grated garlic in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
Using a sharp knife, finely chop three-quarters of the salmon into a rough mince (pieces about 1/4 inch). Cut the remaining quarter into slightly larger 1/2-inch chunks — this mix of textures keeps the patties tender rather than paste-like.
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