Think salmon is only good for fancy meals? Think again. Finely diced and combined with lemon, scallions, and horseradish, it is perfect served on a bun. Broiling them creates a yummy brown crust without added fat.
My favorite part is that the fish isn’t mashed or ground up like you usually find in salmon burgers.
No wait. My favorite part is the Greek yogurt, which adds some tanginess.
Um. Hold on. My favorite part is that these are so easy to prepare and on the table in less than 30.
You know what? It’s all good.
Salmon Burgers with Greek Yogurt and Dill
Prep time: 20 minutes
Total time: 30 minutes
• 1 pound skinless salmon fillet, finely diced (use a sharp knife so you don’t crush the pieces)
• 1 tablespoon prepared white horseradish
• 1 tablespoon fresh lemon juice
• 1 large egg, lightly beaten
• 3 scallions, thinly sliced
• 2 tablespoons plain dried breadcrumbs
• salt and pepper
• 1/2 cup plain Greek yogurt
• 1 tablespoon chopped fresh dill
• 4 buns, split and toasted
• Lettuce (optional, for serving)
Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon juice, egg, scallions, breadcrumbs, 1 tsp. Salt and 1/8 tsp. Pepper; mix gently.
Form salmon mixture into 4, 3 1/2-by-1 inch patties; place on a rimmed baking sheet. Broil, without turning, until browned on top and opaque throughout, 6-7 minutes.
Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.