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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
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
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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