They're juicy enough to serve alone, but more adventurous eaters might love our creamy dill sauce (below) to top the burgers. It's a tasty spin on tartar sauce. Although fresh salmon tastes best, you can also use canned or pouched.
1 pound fresh salmon (boneless, skin removed), or 14 oz canned or pouched salmon
Zest and juice of 1 lime
1/2 cup bread crumbs
1/2 teaspoon salt
4 potato rolls or hamburger buns
Creamy dill sauce, optional:
1/4 cup low-fat mayonnaise
1/4 cup plus 2 Tbs light sour cream
1 tablespoon chopped fresh dill, or 1 tsp dried
1/8 teaspoon salt
Calories (1 burger): 397
How to Make It
Prep time: 15 minutes Cooking time: 12 minutes
Preheat grill to medium-high heat.
In a small bowl, combine dill-sauce ingredients and mix well, if using. Set aside.
Cut salmon into large chunks. Whirl in a food processor with lime zest and juice, bread crumbs, salt, and egg for 30 seconds. Divide mixture into 4 equal balls to form patties. (Since mixture is sticky, you may want to coat hands with cooking spray before forming patties.)
Grill burgers for 6 minutes on each side (for medium), or to desired doneness. Or broil 6 inches from heat, about 5 minutes per side. Serve with dill sauce.
How kids can help: Measure ingredients; squeeze lime; mix dill-sauce ingredients; push buttons on food processor.
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