Empty My Fridge
Best Homemade Salmon Burgers
Ingredients
- Salmon1 ½ lb + 1 ½ tsp
- Red onion½
- Dill½ + 1 tbsp
- Paprika1 tsp
- Cumin1 tsp
- Cilantro½ tsp
- Breadcrumb⅓ cups
- Salt½ tsp
- Yoghurt½ cups
- Garlic1 clove
- Black pepper
- Lemon1 tbsp
- Lettuce
- Tomato
- Pickle
Instructions
- Put the salmon, red onion, dill, Dijon mustard, paprika, cumin, coriander, breadcrumbs and salt into a food processor and blend for about 30 seconds until combined.
- Wet your hands with cold water, divide the mixture into 6 pieces, and shape each into a patty. Press the middle of each to make a small dip.
- Place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes. Meanwhile, preheat the grill to medium-high.
- Make the yogurt garlic sauce by mixing the yogurt, minced garlic, salt, pepper, lemon juice and dill in a bowl. Cover and refrigerate until serving.
- Rub the grill grates with half a potato, or brush them with olive oil, to keep the burgers from sticking.
- Grill the burgers for 4 to 5 minutes per side. Toast the buns and assemble with the sauce and your fixings.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionLemonTomatoYoghurtRed onionBreadcrumbLettuce
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