Description
These are a little like crab cakes, but they’re made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.
Ingredients
- 2 ½ pounds salmon filet, skin and pin bones removed
- 2 eggs, beaten
- ⅔ cup finely chopped parsley
- ¼ cup finely chopped green onions
- 2 tablespoons fresh lemon juice
- ½ cup plain dried bread crumbs
- 1 tablespoon seafood seasoning (such as Old Bay®)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup plain yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped green onion
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons olive oil
- 8 brioche buns, split and toasted
- 2 cups fresh arugula
Instructions
- Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs
- 2/3 cup parsley
- 1/4 cup green onions
- 2 tablespoons lemon juice
- bread crumbs
- seafood seasoning
- 1/2 teaspoon salt
- and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill
- covered
- at least 30 minutes or up to 4 hours.
- Stir together yogurt
- mayonnaise
- 2 tablespoons parsley
- 2 tablespoons green onion
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- and 1/8 teaspoon pepper in a small bowl.
- Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
- Brush patties with oil. Oil grate. Grill patties
- turning carefully
- until cooked through and a thermometer inserted in center of each patty registers 160 degrees F
- 2 to 3 minutes per side. Serve on buns with sauce and arugula.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 8