Smoky Salmon Burgers


1 pound cold skinless salmon fillets, cut into large chunks

2 1/2 ounces smoked salmon, finely chopped

1 tablespoon plus 1 1/2 teaspoons chopped fresh dill

4 gluten-free rolls/hamburger buns, split

2 teaspoons extra virgin olive oil


Grainy or spicy mustard

Upland cress or watercress, to taste

Uncooked salmon burger patties


1. Pulse salmon chunks in a food processor until chopped but not smooth. The mixture should be able to hold together to form a patty.

2. Transfer to a bowl, and stir in smoked salmon and dill. Divide mixture into 4 equal pieces. Shape each into a 3 1/2 inch patty (about 3/4 inch thick)

3. Heat a large nonstick skillet over medium-high heat OR turn on your grill. Toast buns if desired. Add oil to skillet/grill. Cook salmon patties until golden brown and cooked through, about 2 minutes per side.

4. Spread some vegenaise and mustard onto each bun half. Sandwich half the cress, the burger, then more cress between the buns.


Tags: , , , , , , , , , ,

Categories: Burger, Main dish, Sandwich, Seafood, Season: Summer


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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