Yield
Makes 4 to 6 servings
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

How to Make It

Step 1

Soak bread in milk until soft.

Step 2

Coarsely chop salmon, and place in a food processor. Pulse several times until roughly chopped. Add bread and milk, salt, and next 3 ingredients. Pulse several times until well blended.

Step 3

Form salmon mixture into 4 to 6 patties, and place on a lightly oiled plate. Cover with plastic wrap, and refrigerate until ready to cook.

Step 4

Grill burgers over medium-hot coals (or on a grill pan over medium-high heat) 3 to 5 minutes or until done. Serve on Lemon-scented Challah Buns with Sour Cream-Dill Sauce.

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