Fresh Salmon Burgers with Tartar Sauce

5
Servings

20m
Prep Time

5-6m
Cook Time

25m
Ready In

Recipe: #12805

June 18, 2014

Categories: Dinner, Lunch, Main Dish, Burgers, Fish, Salmon, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Skillet more

recipe by:
KikiYum

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
KikiYum

"by Tony Rosenfeld from Big Buy Cooking. I've made the tartar itself many times it's good with other fish, fresh dill is a must"

Original recipe yields 5 servings

Metric US

I've Tried It

Step 1

Put half of the salmon in a food processor and pulse until it’s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into 5 about 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 6 hours).

Step 2

Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, garlic, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator.

Step 3

Heat the oil in a large skillet over medium-high heat until it’s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook the other sides until they, too, are browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes.

Step 4

Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.