Salmon Burgers

Salmon Burgers

Print Recipe
SERVINGS 4

Ingredients
 

  • 1 pound salmon fillets skin and pinbones removed
  • 3 tablespoons chopped fresh herbs such as cilantro parsley, dill, chives, or a mix
  • 2 tablespoons nonfat plain greek yogurt
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ½ tablespoon extra-virgin olive oil plus additional as needed

Optional Sauce

  • ¾ cup nonfat plain Greek yogurt
  • 1 tablespoon white vinegar
  • ¼ cup chopped fresh herbs such as cilantro parsley, dill, chives, or a mix
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt

For Serving

  • lettuce cups
  • Pico

Instructions

  • Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each.
  • Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
  • Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
  • While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
  • Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp about 4 minutes more.
  • Serve the burgers immediately topped with sauce and pico.
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