Salmon Burgers with Dill Mustard

Salmon Burgers with Dill Mustard
This recipe serves: 4



For the dill mustard:
1/4 cup sugar
2 cups fresh dill sprigs
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup olive oil

For the salmon burgers:
3/4 pound boneless, skinless salmon fillet
1 egg
1 cup breadcrumbs
2 tablespoons chopped, fresh dill
2 tablespoons chopped shallots
1 teaspoon chopped capers
salt to taste
freshly ground black pepper
nonstick cooking spray
4 hamburger buns
lettuce leaves
1 large tomato, sliced


For the dill mustard:
1. Place the sugar and dill in a small food processor fitted with the blade attachment and process for 1 minute.
2. Add the mustard, lemon juice and vinegar and process until smooth.

3. With the processor running, add the olive oil slowly through the feed tube.
(This makes about 1 1/2 cups. Extra sauce can be stored in the refrigerator for up to 5 days and served with fish and shellfish.)

For the salmon burgers:
1. Cut the salmon into 1-inch pieces. Place the salmon in the food processor, fitted with the blade attachment. Coarsely grind the salmon.

2. In a small bowl, stir the egg, breadcrumbs, dill, shallots, capers, salt and pepper together. Add the ground salmon and stir to combine. Form the salmon mixture into 4 patties, about 1/2-inch thick.

3. Heat a nonstick skillet sprayed with nonstick spray over medium heat. Cook the burgers on both sides until the burgers are golden brown and just cooked through, about 3 minutes per side.

4. Meanwhile, toast the hamburger buns.

5. Serve the salmon burgers on the toasted buns with dill mustard sauce, lettuce and tomato.

Serving Size: 1 salmon burger

Number of Servings: 4
Per Serving
Calories 500 Carbohydrate 61 g
Fat 15 g Fiber 3 g
Protein 30 g Saturated Fat 4 g
Sodium 841 mg