Salmon Burgers
Juicy, pan-seared salmon patties seasoned with Dijon, scallions, and Old Bay, served on toasted buns with lemon-dill aioli and crisp lettuce.
Ingredients
- 1 1/2 lbs skinless salmon fillets, finely chopped
- 1/2 cup panko breadcrumbs
- 4 scallions, thinly sliced
- 2 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 large egg, beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp neutral oil (avocado or vegetable)
- 4 brioche or potato burger buns, split and toasted
- 1/4 cup mayonnaise
- 2 tbsp fresh dill, finely chopped
- 2 tsp fresh lemon juice
- 4 leaves butter lettuce leaves
Instructions
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1
In a small bowl, stir together 1/4 cup mayonnaise, 2 tbsp finely chopped fresh dill, 2 tsp fresh lemon juice, and a pinch of salt. Refrigerate the dill aioli until ready to serve.
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2
In a large bowl, combine 1 1/2 lbs finely chopped skinless salmon fillets, 1/2 cup panko breadcrumbs, 4 thinly sliced scallions, 2 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 beaten large egg, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix until just combined.
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3
Divide the mixture into 4 equal portions and form into round patties about 3/4-inch thick. Refrigerate for 10 minutes to help them hold together.
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4
Heat 2 tbsp neutral oil (avocado or vegetable) in a large skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes without pressing them down. Flip carefully and cook 3 to 4 minutes more until the internal temperature reaches 145°F (63°C).
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5
Spread dill aioli on the cut sides of the toasted 4 split and toasted brioche or potato burger buns. Place a 4 leaves butter lettuce leaves leaf on each bottom bun, then a salmon patty, then the top bun. Serve immediately.