Flaky Salmon Burgers (Print Version)
# Ingredients:
→ Main Components
01 -
450g roasted salmon, flaked into bite-sized pieces (approximately 3 cups)
02 -
240ml panko breadcrumbs
03 -
2 eggs, beaten
04 -
Zest of 1 lemon
05 -
3 tablespoons mayonnaise
06 -
2 teaspoons Dijon mustard
07 -
60ml fresh chopped chives, plus extra for garnish
08 -
60ml fresh chopped parsley, plus extra for garnish
09 -
Kosher salt
10 -
Freshly cracked black pepper
11 -
Vegetable oil for greasing the cooking surface
→ For Serving
12 -
Brioche buns
13 -
Dill yogurt sauce
14 -
Fresh lettuce leaves
15 -
Thinly sliced red onion
16 -
Sliced cucumber
17 -
Fresh dill sprigs
18 -
Capers
# Instructions:
01 -
Combine flaked salmon, panko breadcrumbs, beaten eggs, lemon zest, mayonnaise, Dijon mustard, chopped chives, and parsley in a medium bowl. Season with a couple large pinches of kosher salt and freshly cracked pepper.
02 -
Fold ingredients together just until well combined, being careful not to overmix to maintain texture.
03 -
Divide salmon mixture evenly into 4 portions. Shape each portion into a patty approximately 2.5cm thick.
04 -
Lightly grease a grill pan or grill with vegetable oil and heat over medium-high heat.
05 -
Place burger patties on the heated surface and cook for 3-5 minutes per side, until a dark golden-brown crust forms and patties are cooked through.
06 -
Serve salmon burgers on brioche buns with dill yogurt sauce, lettuce, red onion, cucumber, fresh dill, and capers.
# Notes:
01 -
The salmon patties can be formed ahead of time and refrigerated for up to 4 hours before cooking.