Red Meat Allergy Friendly Salmon Burgers with Lemon Dill

Total time45 min

Prep time20 min

Cook time10 min

Red Meat Allergy Friendly Salmon Burgers with Lemon Dill

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Ingredients

4 servings

For the patties

1 ½ lb skinless salmon fillet, pin bones removed
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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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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