Salmon Burger

Preparation Time 20 minutes

Cook Time 10 minutes

Makes 4 Burgers

Ingredients

• Salmon Fillet, skin and bones removed 1 1/4 lbs

• Bread Crumbs 1/2 cup

• Oil 2 tbsp

• Romaine Lettuce leaves, roughly torn, washed and dried, about 5 to 6 leaves

• Burger Buns (any, based on your preference)

Seasoning for the Burger Patties

• Mayonnaise 2 tsp

• Dried Onion Flakes 1 tsp

• Garlic Powder 1/2 tsp

• Celery Seeds 1/4 tsp

• Dried Parsley Leaves 1/4 tsp

• Dried Dill Leaves 1/4 tsp

• Salt as needed (as mayonnaise will have salt)

Tartare Sauce

• Greek Yogurt 2 tbsp

• Mayonnaise 1 tbsp

• Dijon Mustard 1 tsp

• Dried Dill Leaves, crushed 1 tsp

• Garlic Powder 1/2 tsp

• Salt as needed

• Sugar a pinch

Method

1. Cut the salmon into small pieces. Put in a large bowl.

2. For the seasoning, grind all the ingredients into a fine powder, except the mayonnaise.

3. Mix the seasoning and mayonnaise in the salmon.

4. Line a baking sheet with parchment paper and sprinkle some bread crumbs. Divide the salmon mixture into 4 portions on the parchment paper. (breadcrumbs prevent the patties from sticking to the parchment paper). With damp hands, pat into 3 to 4 inch, 3/4-inch thick patties. Cover loosely with plastic wrap and refrigerate for at least 20 to 30 minutes. 

5. Heat about 1 tbsp of oil in a cast iron skillet. Sprinkle the left over breadcrumbs on to the top of the patties. Make sure that the patties are evenly coated with breadcrumbs. Now carefully put the patties on the skillet and heat them for about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain.

6. Quickly toast the burger buns on the heated skillet, about 1 to 2 minutes.

7. To make the tartare sauce, in a bowl, mix all the ingredients. Adjust the seasoning with some salt and sugar as needed.

8. Serve the patties on the bun with some tartare sauce and lettuce leaves and a side of crispy potato chips.