Salmon Burgers with Dill and Feta

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1 1/2 lbs (680 g) boneless skinless salmon fillet cut into chunks
1 cup fresh bread crumbs or ½ cup coarsely ground oats (for gluten-free variation)
1/2 cup crumbled light feta cheese
1/4 cup minced shallots
1 tbsp honey mustard
1 tbsp freshly squeezed lemon juice
1 egg
1 tbsp. minced fresh dill
1 tsp. grated lemon zest
1/4 tsp. each salt and freshly ground black pepper

Place salmon chunks in a food processor. Pulse on and off until salmon is chopped into very small pieces. (If you don’t have a food processor, use a very sharp knife and mince the salmon by hand.) Transfer salmon to a large bowl. Add remaining ingredients. Mix well using your hands.
Form mixture into 6 patties, about ¾-inch thick. Place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour. (Chilling will help the patties hold their shape while cooking.)
Add some olive oil to a large skillet and heat to medium high. Add patties and cook for about 4-5 minutes per side, until salmon is cooked through. Be careful not to overcook the patties, and be gentle when flipping them so they don’t fall apart.  Serve patties on small, hamburger buns with sliced tomatoes, lettuce and honey mustard and serve with a salad.
Makes 6 servings

Recipe from The Looneyspoons Collection by Janet and Greta Podleski

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