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Salmon Burger with Lemon Dill Sauce
A juicy patty of hand-chopped salmon fillet tucked into a buttery brioche bun, finished with a bright lemon-dill sauce, crisp lettuce and cucumber. No grinder needed – the patty stays flaky inside and seared on the outside..
Cook time
30 min
Servings
4
Ingredients
11
Nutrition
per serving500 kcal
Calories
32 g
Protein
26 g
Fat
35 g
Carbs
Instructions
- 1
Chop the salmon fillet coarsely into roughly 5 mm pieces with a sharp knife – skip the grinder so the patties keep their bite. Put in a bowl and fold in the egg, breadcrumbs, half of the finely chopped dill, salt and the zest of one lemon. Let it rest briefly.
- 2
With damp hands, shape the mixture into four equal patties and chill for 15 minutes so they hold together while cooking.
- 3
For the sauce, stir the yogurt with the remaining dill, the juice of half a lemon and a pinch of salt. Shave the cucumber into thin slices.
- 4
Heat the olive oil in a pan and cook the patties over medium heat for about 4 minutes per side, until golden and just cooked through.
- 5
Halve the buns and toast them briefly in the pan. Spread sauce on the base, layer lettuce, cucumber and patty, add more sauce and the lid. Serve right away.
