• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Chromium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound very cold skinless salmon fillets, cut into large chunks and chilled

  2. 2-1/2 ounces thinly sliced smoked salmon, finely chopped

  3. 1 tablespoon plus 1-1/2 teaspoons chopped fresh dill

  4. 4 whole-wheat hamburger buns, split

  5. 2 teaspoons extra-virgin olive oil

  6. 3 tablespoons grainy mustard

  7. 2 ounces upland cress or watercress

Instructions Jump to Ingredients ↑

  1. Pulse salmon chunks in a food processor until chopped but not smooth. (Mixture should be able to hold together to form a patty). Transfer to a bowl, and stir in smoked salmon and dill. Divide mixture into 4 equal pieces. Shape each into a 3-1/2 inch patty (about 3/4 inch thick).

  2. Heat a large nonstick skillet over medium-high heat. Working in 2 batches, toast buns, cut sides down. Transfer to a platter.

  3. Add oil to skillet. Cook patties until golden brown and almost cooked through, about 2 minutes per side.

  4. Spread some mustard onto each bun half. Sandwich half the cress, the burgers, then remaining cress between buns.

  5. Copyright (c) 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the June 2011 issue of Martha Stewart Living magazine. Reprinted with permission.


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