Fresh Salmon Burgers with Lemon-Yogurt Sauce Recipe - Allrecipes.com

Fresh Salmon Burgers with Lemon-Yogurt Sauce Recipe - Allrecipes.com

Prep Time Prep: 25m Cook Time Cook: 5m Total Time Total: 30m

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Appetizers and Snacks, Seafood, Fish Cakes

"These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife."

  • Patties:
  • 2 1/2 pounds salmon filet, skin and pin bones removed
  • 2 eggs, beaten
  • 2/3 cup finely chopped parsley
  • 1/4 cup finely chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1/2 cup plain dried bread crumbs
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sauce:
  • 1/2 cup plain yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Burgers:
  • 2 tablespoons olive oil
  • 8 brioche buns, split and toasted
  • 2 cups fresh arugula
  1. Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
  2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  3. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
  4. Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

Ingredients

  • Patties:
  • 2 1/2 pounds salmon filet, skin and pin bones removed
  • 2 eggs, beaten
  • 2/3 cup finely chopped parsley
  • 1/4 cup finely chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1/2 cup plain dried bread crumbs
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sauce:
  • 1/2 cup plain yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Burgers:
  • 2 tablespoons olive oil
  • 8 brioche buns, split and toasted
  • 2 cups fresh arugula

Instructions

  1. Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
  2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  3. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
  4. Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.