Fresh Salmon Burgers with Tartar Sauce

5
Servings
20m
Prep Time
5-6m
Cook Time
25m
Ready In


"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
OK
  • TARTAR SAUCE
  • TOPPINGS

Nutritional

  • Serving Size: 1 (294.3 g)
  • Calories 493.3
  • Total Fat - 26.7 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 104.4 mg
  • Sodium - 886.2 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.4 g
  • Protein - 40.8 g
  • Calcium - 92.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.4 mg

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.

Tips & Variations


No special items needed.

Related

QueenBea

I made this recipe as directed except for using romaine lettuce instead of spinach and it turned out perfectly delicious.

review by:
(27 May 2015)

Bergy (RIP" Forever in our Kitchen)

Tasty, delicious burger. I didn't make your tartar sauce as I had some alrady made. My butcher now has fresh ground salmon so I could miss the first step. Seasoning is just right. This burger will be made again and next time with your tartar sauce.

(1 Feb 2015)