Salmon Burgers with Dill Sauce

A quick and easy use of your leftover cooked salmon and a tasty dill sauce

Ingredients:

Salmon Burger:

• 1 pound (454 g) cooked salmon
• ½ cup (113 g) onion, diced small
• 2 eggs
• 1 lemon, juiced
• 1 tablespoon (15 ml) Dijon mustard
• ¾ teaspoon (3.75 ml) salt
• ¾ cup (180 ml) panko breadcrumbs
• 4 brioche buns, toasted
• 4 Boston lettuce leaves
• 4 slices of beefsteak tomato
• Vegetable oil for pan frying

Dill Sauce

• ¾ cup (180 ml) mayonnaise
• 3-4 gherkins, diced
• 2 sprigs of dill, finely chopped
• ½ lemon, juiced
• Salt to taste

 Method:

Salmon Burger with Dill Sauce

Flake the salmon and add to a large bowl.

In a separate bowl, whisk together onion, eggs, lemon juice, Dijon, and salt.

Add the egg mixture to the salmon bowl, along with the panko. Stir until combined.

Form the salmon mixture into 4 patties. Set aside and make the dill sauce.

In a small bowl, mix mayonnaise, gherkins, dill, lemon, and salt. Set aside until ready to use.

Heat enough vegetable oil in a cast iron skillet to coat the bottom of a pan over medium heat. Cook the patties on both sides until golden brown and holding together, about 3-4 minutes per side.

Build the burgers by laying the salmon patty on the bottom bun, top with a generous spread of dill sauce, lettuce, tomato, and the top bun.

Serve hot.