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Salmon Burger with Dill Pickle Sauce
Andre Lewis

Salmon Burger with Dill Pickle Sauce

Hand-chopped salmon gives this burger distinct flakes instead of the bounce of a processed fish cake. Freeze the fish for ten minutes before chopping; dill pickle sauce, lettuce and a soft bun handle the rest.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs skinless salmon fillet pin bones removed
  • 1/2 cup panko breadcrumbs
  • 1 large egg beaten
  • 2 scallions finely chopped
  • 1 tsp Dijon mustard
  • 3/4 tsp kosher salt
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickles
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 4 potato hamburger buns
  • 4 leaves butter lettuce

Method
 

  1. Chill the salmon in the freezer for 10 minutes, then hand-chop it into pea-size pieces.
  2. Mix the salmon with the panko, egg, scallions, Dijon and salt and shape 4 compact patties.
  3. Stir the mayonnaise, chopped pickles, dill and lemon juice together and refrigerate the sauce.
  4. Heat a lightly oiled nonstick skillet over medium and cook the salmon patties for 4 to 5 minutes on the first side.
  5. Flip carefully and cook for 3 to 5 minutes more until the centers reach 145°F.
  6. Toast the buns for 1 minute, spread them with dill pickle sauce and add lettuce and one salmon patty.