Salmon Burgers with Tzatziki (Print Version)
# Ingredients:
→ Main
01 -
1.5 pounds skinless salmon fillet, cut into bite-sized pieces
02 -
2 teaspoons Dijon mustard
03 -
2 to 3 tablespoons minced green onions
04 -
1 cup chopped parsley leaves and tender stems
05 -
1 teaspoon ground coriander
06 -
1 teaspoon ground sumac
07 -
1/2 teaspoon sweet paprika
08 -
1/2 teaspoon black pepper
09 -
Kosher salt, to taste
10 -
1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
11 -
3 tablespoons extra virgin olive oil
12 -
1 lemon, halved
→ Accompaniments
13 -
Tzatziki sauce
14 -
Baby arugula
15 -
1 tomato, sliced
16 -
1 red onion, sliced
17 -
Toasted buns (ciabatta or whole wheat)
# Instructions:
01 -
Combine one quarter of the salmon and Dijon mustard in a food processor and pulse until a paste forms. Transfer to a mixing bowl. Pulse the remaining salmon until coarsely chopped and add to the mixture, maintaining some texture.
02 -
Add green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of kosher salt to the salmon mixture. Mix thoroughly, cover, and refrigerate for 30 minutes.
03 -
Line a sheet pan with parchment paper and spread breadcrumbs on a plate. Divide the salmon mixture into four equal portions, shaping each into a 1-inch thick patty. Press each side of the patties into the breadcrumbs to coat thoroughly and place on the sheet pan.
04 -
Heat olive oil over medium-high heat until shimmering. Fry patties carefully, flipping once, cooking until medium-rare and golden brown on both sides, approximately 2 to 4 minutes per side. Maintain an internal temperature between 115°F to 120°F. Adjust heat to avoid burning breadcrumbs.
05 -
Drain cooked patties on paper towels to remove excess oil. Lightly season with salt and finish with fresh lemon juice.
06 -
Spread tzatziki sauce on toasted buns. Layer with salmon patties, baby arugula, tomato slices, and red onion slices. Serve immediately.
# Notes:
01 -
Do not over-process the salmon during chopping to preserve texture. Maintain medium-rare internal temperature for optimal flavor and moisture.