Salmon Burgers with Spring Onion Sour Cream-Cream Cheese Sauce

Cono Sur wine pairing: Whet your appetite with Salmon Burgers served on toasted, crusty buns alongside a nice glass of Pinot Noir.

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
4 (168g) skinless salmon fillets, cut into large chunks
10g grill seasoning, (recommended: Montreal Seasoning by McCormick)
6g poppy seeds
6g sesame seeds
16g chopped fresh dill
Extra-virgin olive oil for drizzling
95g softened cream cheese
3 scallions, whites and greens, chopped
120ml sour cream
1 tsp lemon juice
Green leaf lettuce, for topping
Sliced beefsteak or vine ripe tomato, for topping
Sliced red onion, for topping
Crusty kaiser rolls, split and toasted
1) Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
2) Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
3) Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
4) While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
5) Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

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