Lemon Dill Salmon Burgers with Yogurt Dill Sauce
Lemon Dill Salmon Burgers are a quick, easy, and affordable way to get your seafood fix - thanks to the help of canned salmon. Cook the patties on the grill or stove top and serve with a dollop of homemade yogurt dill sauce for a refreshing salmon burger the whole family will love!
Servings: 4 burgers
Ingredients
For the burgers:
- 1 (14.75 oz) can Wild Alaskan Pink Salmon drained
- 2 tbsp lemon juice
- 2 tbsp onion diced
- 1 garlic clove minced
- 2 tbsp fresh dill chopped
- 1 egg whisked
- 1/4 cup Panko breadcrumbs seasoned
- salt and pepper to taste
- 4 whole-wheat hamburger buns
- lettuce and tomato, for serving (optional)
For the yogurt sauce:
- 1 (5.3 oz) container plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
- 2 tbsp cucumber chopped
- ground black pepper to taste
Instructions
For the burgers:
- Add drained salmon to a large bowl and flake with a fork. Add remaining burger ingredients and mix well to combine.
- Form salmon mixture into 4 equal patties. Cover and refrigerate for at least 30 minutes to an hour (this will help them to firm up and stay together when cooked).
- To grill: Preheat grill to medium-high and lightly coat each salmon patty with a thin layer of olive oil. Place patties on a grill pan and grill over medium-high heat until the bottom is lightly browned and slightly crispy (about 4-5 minutes). Carefully flip burgers and continue to cook until the other side is golden brown (about 4-5 minutes).To cook on the stove: Heat a tablespoon of olive oil in a large skillet over medium heat. Cook burgers for about 4-5 minutes per side, until golden brown and slightly crispy.
- Place each salmon patty on a bun and top with a dollop of yogurt dill sauce and garnishes of your choice (I used lettuce and tomato).
For the yogurt dill sauce:
- Add all ingredients to a small bowl and whisk well to combine. Serve on top of cooked salmon burgers.
Notes
Prep time does not include refrigeration time.