Salmon Burger
Cucumber Dill Sauce
​
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon dried dill
1 tablespoon minced or grated onion
1/2 cup minced cucumber, with peel if organic, peeled if not
1 teaspoon white horseradish for a kick, if desired
Salt and pepper to taste
1. Mix together and refrigerate until ready to serve.
2. Lasts 1 week in refrigerator. Great with most fish.
Yields 16 patties
2 14.75 ounce can salmon
2 eggs
1/2 cup onion, chopped
1 stalk celery, chopped
3 sprigs parsley or 1 teaspoon dried parsley
3 sprigs fresh dill or 1 teaspoon dried dill
1 1/2 cup breadcrumbs
1/2 cup vegetable oil
-
Drain salmon. Place in food processor and break up into pieces. Add eggs, onions, celery, parsley and dill. Process until vegetables are in minced and salmon is smooth.
-
Add 1/2 cup breadcrumbs.
-
In a dish with sides, place 1/2 cup breadcrumbs. Using a tablespoon, scoop up the salmon mixture, form into patty and coat each side with breadcrumbs. Flatten gently.
-
Warm oil in skillet. Add a few patties at a time, leaving room to flip. Cook until brown and crispy then flip gently. When browned on second side, remove to a paper towel lined pan. Repeat with other patties until all are cooked.
-
You may serve with bun and toppings of your choice: lettuce, tomato and onion, or with avocado, bean sprouts. Or place on a platter with lettuce, radishes, kiwis, strawberries and cherry tomatoes. Serve with a dollop of Cucumber Dill Sauce, recipe linked.
-
To freeze: Freeze patties on a parchment line sheet. When frozen, gently place in zip lock freezer bags.