Red Meat Allergy Friendly Garlic Herb Salmon Burgers with Lemon
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon aioli
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tbsp fresh dill, finely chopped
- salt and pepper, to taste
For serving
- 4 brioche or burger buns, split and toasted
- 4 leaves butter lettuce
- 4 slices tomato
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon aioli: stir together the mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1 minced garlic clove, and 1 tbsp dill in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
Place about one-third of the salmon chunks in a food processor and pulse 6–8 times until finely chopped and paste-like. Transfer to a large mixing bowl. Add the remaining salmon chunks and pulse 4–5 times until coarsely chopped — you want a mix of fine and chunky pieces for texture. Add to the bowl.
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