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Fresh Salmon Burgers with Tangy Yogurt Sauce

5 from 1 reviews

Change up your burger game with two delicious recipes for fresh salmon burgers. Dill salmon burgers and cilantro salmon burgers the whole family will love.

Ingredients

Scale
  • 1 1/4 lbs of salmon, skinned and deboned
  • 1 tsp dijon mustard

Lemon and Dill Burgers:

  • 1/4 cup fresh dill, chopped
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tsp dijon mustard
  • 1/23/4 tsp salt

Cilantro Lime Burgers:

  • 4 scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • Zest of 2 limes
  • Juice from 1 lime
  • 1/23/4 tsp salt
  • 1 1/2 tsp cumin

Tangy Cumin Yogurt Sauce:

  • 56 ounces of whole plain yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

For the Salmon Burgers:

  1. In a food processor blend ¼ of the salmon with 1 teaspoon dijon mustard until a paste forms – it will have a weird gummy texture but you want this as it will be the glue that holds the burgers together.
  2. Add the rest of the salmon to the food processor in chunks along with the rest of the ingredients depending on what version you are making.
  3. Pulse until you have a chunky mixture with the herbs and lemon/lime evenly distributed throughout, about 10 pulses.
  4. Form into four patties and place in the fridge to set for 20-30 minutes.
  5. Heat a large skillet over medium heat and cook your salmon patties in a couple of teaspoons of oil for 3 minutes per side.
  6. Serve with buns or lettuce wraps and any toppings you want. 

For the Tangy Yogurt Sauce:

  1. Mix all the ingredients together in a bowl.
  2. Enjoy on veggie bowls, burgers, as a dipping sauce for fries and roasted veggies, over roasted fish or thinned out with extra oil for a creamy, tangy salad dressing.