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Salmon Burger

Prep 15 min
Total 35 min
Ingredients 11
Servings 6

There is nothing tastier than a barbecue to celebrate summer dinners or reunions with family and friends. You can grill delicious meats, chicken or these salmon burgers that are the perfect alternative for those who prefer a light dinner. I tried them a few months ago at a seaside restaurant and, believe me, with each bite every ingredient is etched in my memory, not wanting to forget them. I tried them at home and this was the result.

Ingredients

2 lbs of skinless, boneless salmon filet
1/2 cup bread crumbs
1 egg, beaten
2 finely chopped shallots or scallions
Lemon zest (1 lemon)
1 teaspoon of crushed or powdered garlic (not garlic salt)
4 tablespoons of dill
1 teaspoon paprika
Salt and pepper to your liking
8 wheat hamburger buns
1 cup Greek yogurt

Directions

1

Cut the salmon into small cubes, place in food processor and hit only a few times. Do not over process, so that the salmon is in little chunks and not ground.
2

Move the salmon into a bowl, mix well with the bread crumbs, beaten egg, shallots, lemon zest, garlic, 2 tablespoons of dill, paprika and season with salt and pepper to taste.
3

Divide your seasoned salmon into 8 portions and shape them with the palm of your hand or hamburger mold. Cover them and refrigerate until you are ready to grill.
4

Grill them over medium-high heat for 7-8 minutes on each side or until cooked thoroughly. Serve with cabbage and yogurt sauce.
5

For the sauce, mix the cup of Greek yogurt with two tablespoons of dill, and if you like, 2 scallions and pinch of salt.

If you prefer a spicy burger, add a dash or two of Tabasco sauce.
You can replace salmon with crabmeat, and yogurt with mayonnaise.

No nutrition information available for this recipe

There is nothing tastier than a barbecue to celebrate summer dinners or reunions with family and friends. You can grill delicious meats, chicken or these salmon burgers that are the perfect alternative for those who prefer a light dinner. I tried them a few months ago at a seaside restaurant and, believe me, with each bite every ingredient is etched in my memory, not wanting to forget them. I tried them at home and this was the result.