Salmon Burgers


I saw Rachael Ray make these on 30 Minute Meals recently and I decided to give them a try at home.  I made a few adjustments for personal taste, omitting the poppy seeds, but adding some bread crumbs to tighten up the burgers during the grilling process.  End result, they were delicious!  

Yield: 4 Salmon Burgers


Salmon Burgers

4 – 6 ounce salmon fillets, cut in cubes

1 tablespoon grilling seasoning

1 tablespoon toasted sesame seeds

½ cup bread crumbs

Salt and pepper

3 tablespoons dill, finely chopped

Olive oil

Cream Cheese and Scallion Sauce

3 scallions – green and white parts – finely chopped

½ cup sour cream

4 ounces of cream cheese, softened

1 teaspoon freshly squeezed lemon juice


Tomatoes – sliced

Red Onion – sliced into rings

Lettuce leaves


4 Kaiser rolls, toasted


Sauce:  Combine sour cream and cream cheese together in a medium mixing bowl.  Stir until smooth and creamy.  Add the chopped scallions and lemon juice.  Mix well and cover.  Refrigerate.

Salmon Burgers:  Place salmon chunks in a food processor and using the metal blade, pulse off and on until the salmon is the consistency of rough cut ground beef.  Remove from processor and mix in the grilling seasoning, sesame seeds, bread crumbs, dill and salt and pepper.  Form into 4 burgers and set aside.

In a large skillet, heat 3 tablespoons olive oil and then add the salmon burgers.  Cook for approximately 5 minutes on each side to ensure that the salmon is cooked through.  If you prefer pink in the middle, cook approximately 3-4 minutes per side.

Assembly:  Plate the salmon burger on a toasted roll and top with lettuce, tomato, red onion and a dollop of the cream cheese and scallion sauce.