Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless skinless salmon fillet - well-chopped

  2. 2 tablespoons 30ml Bread crumbs

  3. 1 tablespoon 15ml Dijon mustard

  4. 1 tablespoon 15ml Minced onion

  5. 2 teaspoons 10ml Lemon juice

  6. 1/2 teaspoon 2 1/2ml Minced or pressed garlic

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 1/2 teaspoon 2 1/2ml Salt or to taste Accompaniments Lemon Sour Cream Butter - (see recipe)

  9. 4 Lemon Dill Buns - (see recipe) (or use quality store-bought buns) Mayonnaise or homemade tartar sauce Summer Slaw - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the burger mixture, thoroughly combine the burger ingredients in a medium bowl. Divide into 4 portions, shape into patties 1/2-inch thick and 4 inches in diameter. Heat the barbecue grill until the coals glow red with white ash around the edge. The salmon patties are fragile, so handle them carefully; if you chill the patties on a plate in the refrigerator before putting them on the grill, they will hold together better. When the barbecue is heated, put the salmon patties on the grill at least 2 inches apart. Grill until the first side is nicely marked, about 2 minutes, then turn and baste with Lemon Sour Cream Butter. Continue cooking until the burgers are just cooked through, about 2 minutes longer. Split the buns and, if desired, butter lightly with Lemon Sour Cream Butter and toast them on the grill. Spread the buns with mayonnaise or tartar sauce if using, add the burgers and pile high with Summer Slaw. This recipe yields 4 servings.


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