Nickel Allergy Friendly Salmon Burgers with Dill Sauce
Total time45 min
Prep time20 min
Cook time10 min
4.8(26)
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb salmon fillet, skin removed, cut into 1-inch chunks
- ⅓ cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp fresh dill, finely chopped
- 1 tsp fresh ginger, finely grated
- ¼ cup fennel bulb, finely diced
- ½ tsp salt
- 2 tbsp olive oil
For the dill sauce
- ¾ cup plain low-fat yogurt
- 2 tbsp fresh dill, finely chopped
- ½ tsp fresh ginger, finely grated
- ¼ tsp salt
For serving
- 4 soft burger buns
- 1 cup baby spinach or butter lettuce leaves
Can be omittedbutter lettuce
- ½ medium cucumber, thinly sliced (optional)
Instructions
- 1
Make the dill sauce: stir together the yogurt, 2 tbsp fresh dill, 1/2 tsp grated ginger, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate for at least 15 minutes to let the flavors develop.
- 2
Place the salmon chunks in a food processor and pulse 8–10 times until the fish is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste.
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