Salmon Burgers with Dill Pickle Spread
Ingredients
- 1 pound salmon, uncooked <or leftover cooked salmon>
- 1/2 cup onion, diced small
- 1/4 cup bell pepper, diced small
- 2 eggs
- 1 lemon, juiced <3 Tbsp lemon juice>
- 1 tbsp dijon mustard
- 1 1/2 tsp dried dill
- 3/4 tsp salt
- 3/4 cup panko bread crumbs <add another 1/4 cup, if needed>
Dill Pickle Spread
- 4 oz Neufchatel cheese or light cream cheese <this is half a block>
- 1/2 cup Greek yogurt
- 1/2 cup dill pickles, chopped
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika <optional>
- 1 - 2 tbsp pickle juice, optional <use this to thin the spread to desired consistency>
Burger Fixings
- 4 buns <we used brioche>
- lettuce
- tomato
Instructions
- If you need to cook your salmon, preheat oven to 450 degrees. Place salmon skin side down on a baking tray. Cook for 12 - 15 minutes or until internal temperature is 140 degrees. Or, cook salmon in your air fryer on 375 degrees for 7 - 10 minutes. If you don't have a thermometer, cook until the fish is flakey and opaque all the way through.
- Set aside your salmon and allow to cool.
- In a medium bowl, whisk together eggs, lemon juice, and dijon mustard. Stir in dill and salt.
- Stir onions and bell peppers into the egg mixture. Tip: dice these pretty small and the salmon burgers stay together better.
- Flake salmon into the egg mixture bowl. I like big chunks of salmon - so I left big flakes. But some people like the mix the crap out of them and make them more even in texture. It's up to you.
- Add the panko bread crumbs and stir until combined. If your salmon was very dry, you may need to add another egg or 1 - 2 Tbsp greek yogurt or mayo to get them to come together.
- Separate the salmon mixture into 4. Using your hands form 4 big patties. Shape them into whatever bun size you've got.
- Highly recommend baking these in the air fryer, if you have one. Air Fry on 400 degrees for 7 - 10 minutes or until golden brown. Watch them so they don't burn. If you don't have an air fryer, bake in a 350 degree oven for 25 minutes. Broil for a moment to brown, if you desire.
- While the salmon burgers are baking, make your dill pickle spread.
- First, add room temperature cream cheese and greek yogurt to a small bowl. Stir until well combined. Stir in onion and garlic powder and smoked paprika. Fold in diced pickles. Stir again. Add 1 - 2 Tbsp pickle juice for desired consistency, if needed.
- Build your burger! Enjoy!
Notes
Other Thoughts
- You can use fresh, pre-cooked, or even canned salmon for these burgers. Whatever tickles your fancy.
- Depending on the moisture and fat content of your salmon - you may need to alter the amount of panko or eggs. Start with the recommended amount in the recipe. Your burgers should stick together with a little bit of pressure between your hands. If they crumble and won't stay together, add another egg. If they are too sloppy and wet, add more panko.
- These can be eaten without the dill pickle spread, but I wouldn't recommend it! Kidding - you absolutely can, but it's so good - why would you?!