Eggless Salmon Burgers with Lemon Dill
These salmon burgers are bright, satisfying, and packed with fresh flavor — the kind of weeknight dinner that feels a little special without much effort. A clever technique makes them completely egg-free: a portion of the salmon is chopped into a coarse paste that acts as a natural binder, holding the patties together without any egg required. Vegan mayonnaise steps in for both richness in the patties and creaminess in the lemon dill sauce, so nothing feels like a compromise. Fresh dill, lemon zest, and a hit of Dijon run through both the patties and the sauce, giving every bite a cohesive, herbaceous punch. The patties get a quick chill in the fridge before hitting a hot skillet, which helps them stay firm and develop that gorgeous golden crust. A generous spoonful of the tangy lemon dill sauce on each bun ties everything together beautifully. This recipe makes four servings, so it's just right for a family dinner or a casual weekend cookout.
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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
- 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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