During the summertime I love to be outside, and grilling is such a fun weeknight activity to do with your family or friends. Don’t get me wrong, I love a good cheeseburger, but these salmon burgers are a great healthy change every once in a while. They are so easy to make and packed with flavor from all the capers, zesty lemon, and dill. When I make these burgers I usually make a double batch so I can freeze the extra patties. I fully cook them and then individually wrap each one for easy weeknight dinners! Happy grilling!
-
Prep Time:
25m
-
Cook Time:
20m
-
Total Time:
45m
Ingredients
for the Patties:
- 1 lb salmon, skin removed
- 1 tbsp. lemon juice
- 1 egg
- 2 tbsp. bread crumbs
- 1 tbsp. capers
- 1/4 c red onion, chopped
- 1 tbsp. dill, chopped
- salt and pepper
for the Sauce:
- 1 c 0% Greek Yogurt
- 1 tsp. lemon zest
- 2 tsp. lemon juice, about 1 lemon
- 1 garlic clove, finely minced
- 1 tsp. dill, minced
- 2 tsp. capers, chopped
- salt and pepper
Toppings, optional
- arugula
- whole grain buns
- sliced avocado
- Sriracha
Instructions
- Cut the salmon into small cubes and place them in a food processor. Add the onion, egg, bread crumbs, capers, dill, lemon juice, salt, and pepper to the processor. Pulse the mixture until just combined. You do not want to over-mix the salmon mixture or they will become tough.
- Heat a grill pan or outdoor grill over medium/high heat. Drizzle the grill with a couple tablespoons of olive oil. When the grill is hot, add the patties. I like to cook 2 at a time because my grill pan is not very large. You do not want to overcrowd the grill. Cook the patties until the salmon starts to turn a light orange/pink color on the cooking side, about 5 to 7 minutes. Flip the burgers and cook for another 3 to 5 minutes. The second side will not take as long to cook. When the burgers are done, you can let them rest while you make your sauce.
- To make the sauce, mix the greek yogurt, lemon juice, lemon zest, dill, capers, salt, and pepper in a bowl together. Taste the sauce. It should be very flavorful so you may need to adjust the seasoning or acidity.
- To serve the burger, I keep them open face with arugula, plenty of sauce (it\'s healthy so why not!), sliced avocado, and the salmon patty. Sometimes I drizzle them with Sriracha for a little kick!
xo, Rachel
