Salmon Burgers
- 25m Prep Time
- 4m 0sCook Time
- 30m Ready In
These salmon burgers are made with fresh salmon, herbs, and a tangy yogurt sauce. They are pan-seared and served on toasted brioche buns with lettuce, cucumber, and sprouts.
Ingredients
- 1 large egg
- 454 g skinless salmon fillet finely chopped
- 2 scallions chopped
- 44.4 ml fresh dill chopped
- 44.4 ml fresh flat-leaf parsley chopped
- Kosher salt and pepper
- 14.8 ml olive oil
- 118 ml Greek yogurt
- 4.93 ml lemon zest
- 29.6 ml lemon juice
- 4 brioche buns toasted
- 8 Bibb lettuce leaves
- 2 Persian cucumbers or ½ English cucumber shaved lengthwise
- 473 ml broccoli or radish sprouts
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 55.2 mg
- Iron: 1.51 mg
- Magnesium: 44.4 mg
- Phosphorus: 342 mg
- Potassium: 585 mg
- Zinc: 0.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large egg
- Kosher salt and pepper
- 14.8 ml olive oil
- 118 ml Greek yogurt
- 4.93 ml lemon zest
- 29.6 ml lemon juice
- 8 Bibb lettuce leaves
- 473 ml broccoli or radish sprouts
Prepare
- 454 g skinless salmon fillet, finely chopped
- Chop 2 scallions
- Chop 44.4 ml fresh dill
- Chop 44.4 ml fresh flat-leaf parsley
- Toast 4 brioche buns
- 2 Persian cucumbers or ½ English cucumber, shaved lengthwise
Let's Cook
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Step 1.
In a medium bowl, beat the egg until frothy. Fold in the finely chopped salmon, chopped scallions, 2 tablespoons each of chopped dill and parsley, and ¼ teaspoon each of salt and pepper until just combined.
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Step 2.
Heat the olive oil in a large skillet over medium heat. Spoon four mounds of the salmon mixture (about ½ cup each) into the skillet and flatten into ½-inch-thick patties. Cook until golden brown, about 2 minutes per side.
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Step 3.
While the patties cook, in a small bowl, combine the Greek yogurt, lemon zest, lemon juice, remaining 1 tablespoon each of dill and parsley, and ¼ teaspoon each of salt and pepper. Stir until smooth.
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Step 4.
Spread about 2½ tablespoons of the yogurt sauce on the bottom half of each toasted brioche bun. Top with Bibb lettuce leaves, a salmon patty, shaved cucumber, and broccoli or radish sprouts. Cover with the top bun and serve.