Salmon Burgers with Spring Onion Sour Cream – Cream Cheese Sauce

Cook Time
10 mins
Prep Time
20 mins
Serves
4
Skill
Easy

Ingredients

Method

  • 4 (168g) skinless salmon fillets, cut into large chunks
  • 10g grill seasoning, (recommended: Montreal Seasoning by McCormick)
  • 6g poppy seeds
  • 6g sesame seeds
  • 16g chopped fresh dill
  • Extra-virgin olive oil for drizzling
  • 95g softened cream cheese
  • 3 scallions, whites and greens, chopped
  • 120ml sour cream
  • 1 tsp lemon juice
  • Green leaf lettuce, for topping
  • Sliced beefsteak or vine ripe tomato, for topping
  • Sliced red onion, for topping
  • Crusty kaiser rolls, split and toasted
  • Cono Sur Pinot Noir

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

More recipes you might like