Hope these last weeks of summer are treating you well! This time, I’m thrilled to share with you my yummy salmon burgers which are perfect for a quick weeknight dinner and would likely play a starring role at your next barbecue! LOOK HERE for my complete summer recipe collection. including these snap-to-prepare colorful and festive Veggie Kabobs! (featured in the photo below)
Pureeing a portion of the salmon before adding the rest of the ingredients is the key to keeping these burgers moist and flavorful. Be creative with your toppings! I often serve mine with a cooling Raita, an aromatic cucumber-yogurt sauce made with Indian spices .
Just watch the accolades come in when you serve these flavor-packed grilled salmon burgers to your family and friends…especially if they’re not fish lovers ! Just sayin’….
Grilled Salmon Burgers with Raita
Yield: 4 to 8 servings (1-2 burgers each )
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Make the Raita
Make the Burgers
In a small pan, heat olive oil over medium setting. Sauté onion and red pepper together for about 5 minutes or until softened and lightly browned. Set aside .
In a food processor, puree 1/2 pound of the salmon with the mustard and lemon juice. Spoon the salmon mixture into a large bowl.
Add remaining 1 1/2 pounds salmon and remaining burger ingredients to the food processor. Process, using on and off turns for about 20 seconds or until salmon mixture is slightly chunky.
Add chunky salmon mixture to pureed salmon along with reserved sautéed peppers and onions, combining well.
Shape salmon mixture into 8 patties. Place on lined baking sheet; refrigerate for 1 hour or until ready to grill.
Prepare grill for medium heat. Grill salmon burgers for about 10 minutes, carefully turning halfway through cooking. Note: be careful not to turn too soon or burgers may break.
Serve salmon burgers with lettuce and tomato slices and top with Raita.
Just wait till you see how quickly they disappear!
Grilled Salmon Burgers with Raita
Yield: about 4 (2 burgers each)
Ingredients
Cucumber Raita
- 2 cups plain Greek yogurt reduced-fat is fine
- 1 English cucumber peeled, seeded and finely diced
- 1/4 cup minced fresh cilantro
- 1 tablespoon fresh lemon juice or lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Dash ground cardamom
Salmon Burgers
- 2 teaspoons olive oil
- 1 red bell pepper finely chopped
- 1 small onion finely chopped
- 2 pounds skinless salmon fillet cut into 1- inch chunks, divided (See MPM-Mini Bites)
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 2 tablespoons minced fresh dill
- 1/4 teaspoon salt optional
- Cayenne to taste
- Parchment or wax paper
- Olive oil for brushing on grill
- Lettuce and tomato slices
- Whole-grain or gluten-free rolls wraps (or try serving atop Indian naan bread)
Instructions
Cucumber Raita
- In a medium bowl, mix together the cucumber with the remaining ingredients. Refrigerate for at least 3 hours to allow flavors to blend. (Yield: about 3 cups)
Salmon Burgers
- In a small pan, heat olive oil over medium setting. Sauté onion and red pepper together for about 5 minutes or until softened and lightly browned. Set aside.
- In a food processor, puree 1/2 pound of the salmon with the mustard and lemon juice. Spoon the salmon mixture into a large bowl.
- Add the remaining 1 1/2 pounds salmon, dill, salt and cayenne to the food processor. Process, using on and off turns for about 20 seconds or until salmon mixture is chunky.
- Combine the chunky salmon and the peppers and onions with the pureed salmon, mixing well.
- Shape the salmon mixture into 8 patties. Place on lined baking sheet and refrigerate for 1 hour or until ready to grill. (Patties can be made 1 day ahead.)
- Over medium heat, grill salmon burgers for about 8 to 10 minutes, carefully turning halfway through cooking. Burgers are done when they are cooked through. (Be careful not to over-cook.)
- Serve salmon burgers with lettuce and tomato slices and top with Cucumber Raita. Wait till you see how quickly these incredible burgers disappear!
Notes
Notes
For easier salmon prep: have your fish monger or supermarket skin the salmon for you. Use a sharp knife to cut into chunks. (easy to do)
Grilling not an option? Burgers may also be cooked on a stovetop pan, following the same method. (coat well with olive oil spray)
Switch up your usual burger toppings! Avocado, cucumber and red onion slices or bell pepper rings would all be fun and delicious.
This cooling Indian yogurt dip is so versatile! Try it on grilled fish, chicken, beef and veggies along with Indian naan bread. Raita would also make a unique party dip to serve along with cut-up veggies! Yield: about 3 cups.
For a delicious Middle Eastern twist: try serving these burgers with Tzatziki instead of Raita.
More Fabulous Salmon Dishes
Coming to the Blog: Confetti Turkey Meatballs
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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