My family is coming over this weekend for a combination Father’s Day and multiple family members’ birthday celebration. Thinking about what to serve, I decided to test out a mini-salmon burger recipe that has been brewing in my mind recently. When I finally got to it this morning, what happened? The skies opened up and it’s another diluvian flood making it impossible to use the outdoor grill. OK, no problem. Fortunately, 2gourmaniacs just stocked up on several new nonstick pans, so I inaugurated one by cooking the burgers indoors with spectacular results. And there are enough patties left over to test the burgers on the grill later, should the sun decide to make an appearance.
Ingredients for dill-relish dressing
- ¼ cup low-fat olive oil mayo
- ¼ cup plain nonfat yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons dill pickle relish
- Salt & pepper to taste
Whisk all ingredients together in a medium bowl, blend well, and set aside.
Ingredients for 8 mini-salmon patties
- ¾ pound skinless salmon fillet, diced into 1-inch pieces
- 3 tablespoons dill-relish dressing (see above)
- 2 tablespoons chopped fresh dill, divided
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup panko or plain breadcrumbs
- 8 small dinner rolls / snowflake rolls
- White or red onion slices
- Baby lettuces
- Canola cooking spray
Preparation
Place salmon pieces, 3 tablespoons dill-relish dressing, breadcrumbs, 1 tablespoon dill, salt and pepper, in food processor. Pulse to blend until coarsely ground. Form into eight small patties, about 2-3 inches in diameter. Use wax paper in between each layer of patties, cover and refrigerate for at least an hour. My patties were chilled overnight and they were perfectly firm the next day.
If barbecuing, prepare grill on medium-high heat. Grill rolls until lightly toasted, or if indoors, use toaster on the lightest setting. If grilling the patties, use a non-stick grilling tray, if pan cooking them, use a non-stick skillet; either way, lightly spray the cooking surfaces with canola oil to insure no sticking. Fish should be cooked through in less than 2 minutes per side. Be sure to first place the onions under the patties and gently press down with a spatula to incorporate some of the onions into the fish while cooking. Arrange baby lettuces on bottom buns and add dill-relish dressing. Top with the salmon patty, onions, more dressing if desired, and a sprinkling of chopped dill. Complete by topping with the other half of the roll and serve with extra dressing and chopped dill in a separate small dish.
RSA
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These delicious salmon burgers seem perfect for the summer. I can already imagine the smooth creamy relish combined with crunchy onions (www.onioncrunch.com). Creamy and crunchy are the perfect duo for these burgers!