Anti Inflammatory Salmon Burgers with Lemon Dill
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb skinless salmon fillet, pin bones removed
- ⅓ cup breadcrumbs
- 2 tbsp dijon mustard
- 2 tbsp vegan mayonnaise
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon dill sauce
- ⅓ cup vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill, finely chopped
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 4 burger buns
Chef's tipWhole-grain buns are denser, so the texture will be heartier. - lemon wedges (optional)
Instructions
- 1
Make the lemon dill sauce: in a small bowl, whisk together the vegan mayonnaise, lemon juice, lemon zest, fresh dill, and Dijon mustard until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
- 2
Finely chop three-quarters of the salmon into roughly 1/4-inch pieces. Cut the remaining quarter into even smaller pieces and continue chopping until it forms a coarse paste — this paste acts as the binder. Transfer both to a large mixing bowl.
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