These salmon burgers are light and fresh, a unique way to grill fish. After the quick and flavorful patties are made, they are topped with a light and lemony butter spread. This spread not only acts as a binder in the patty, but it also serves as rich and creamy topping, similar to an extra creamy hollandaise sauce full of bright flavors. If you are looking for a new way to make burgers or to grill fish, you are going to love this elevated and easy recipe!
Chef’s Tips:
- If you don’t have a food processor, no worries! Finely dice salmon with a knife, and mix all patty ingredients together in a bowl.
- Herbs add a burst of fresh flavor! Experiment with fresh dill, parsley, cilantro or basil to compliment the salmon.
- If salmon is not your preferred fish, try steelhead trout, or fresh cod in the patties.
- To help with grilling, burgers can also be cooked on a disposable foil pan, a sheet of heavy duty foil, or a grill sheet on the grill. Make sure cooking surface is well oiled before adding patties.
- To add even more crunch, substitute your favorite coleslaw for the arugula or lettuce.
Ingredients
- 5 egg yolks
- 3 teaspoons of Dijon mustard, divided
- 1 Tablespoon fresh lemon juice, plus 1 tablespoon of zest
- 10 Tablespoons Challenge Butter, divided
- 2 Tablespoons of fresh diced herbs (optional)
- 3 green onions, tops and bottoms diced
- 1 teaspoon of salt
- 1 ½ pounds skinless, boneless salmon cut into pieces
- ½ cup panko bread crumbs
- 1 cup of arugula, or 4 large lettuce leaves
- Fresh sliced tomatoes
- 4 bakery fresh buns, cut in half
Directions
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1
Place egg yolks, 1 teaspoon of Dijon, lemon juice and zest in a medium saucepan, do not place on stove yet. Whisk until well combined.
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2
Melt 8 tablespoons of butter (1 stick) in microwave. Pour the butter into the egg yolk mixture in a thin stream, whisking constantly. Stir in fresh herbs if desired.
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3
Place pan over medium low heat, constantly whisking until the consistency is similar to mayonnaise, about 4 minutes. Reserve 1/3 cup to use an ingredient in the burger patties, the remaining spread will be needed to use as a burger topping.
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4
Add the ⅓ cup of Creamy Lemon Butter Spread, green onions, salt and remaining 2 teaspoons of Dijon to processor, pulse to combine. Add salmon and bread crumbs. Quickly pulse to combine mixture. Do not over process, salmon should not be purred, it should still have some texture.
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5
Remove mixture from processor. Form patties on a parchment lined cooking sheet. Place into refrigerator for at least 30 minutes, or up to 2 hours.
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6
Grill method: Preheat grill to 400 degrees. Make sure to oil grill grates very well to avoid sticking. Place cold patties on the hot grill. Cook for about 4-5 minutes each side. Try to only flip patties once so they do not fall apart. Once patties are cooked, spread each cut side of bun with the remaining 2 tablespoons of butter. Place buns cut side down on grill to toast, about 2-3 minutes.
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7
Skillet method: Place a large skillet over high heat. Spread each cut side of bun with the remaining 2 tablespoons of butter. Place in skillet and cook until golden brown, about 2-3 minutes. Reserve buns until needed. Add 1 tablespoon of oil to skillet. Add salmon burgers and cook until golden, about 4 minutes on each side.
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8
To assemble burgers, place a salmon burger on bottom portion of bun. Top with tomato slices and arugula or lettuce. Spread the reserved Creamy Lemon Butter Spread on the top half, place on burger and serve.
