Grilled Salmon Burgers with Raita
These yummy salmon burgers are perfect for a quick weeknight dinner and would play a starring role at your next summer barbecue! Pureeing a portion of the salmon before adding the rest of the ingredients is the key to keeping them moist and flavorful. Be creative with your burger toppings! I often serve mine with a cooling Cucumber Raita, an aromatic cucumber-yogurt sauce made with Indian spices. Watch the accolades come in when you serve these grilled salmon burgers to your family…especially if they’re not fish lovers!
Yield: about 4 (2 burgers each)
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
Make Ahead and Storage Tips: uncooked burgers may be refrigerated, covered up to 1 day before grilling. Store cooked burgers in the refrigerator, covered, for up to 2 days or freeze for up to 4 months. Reheat covered at 275 degrees F for about 8 minutes or just until heated through.
For easier salmon prep: have your fish monger or supermarket skin the salmon. Use a sharp knife to cut salmon 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!
For a delicious Middle Eastern twist: try serving these burgers with Tzatziki instead of Raita.
Other favorite salmon dishes to try: Roasted Honey-Dijon Salmon with Fresh Herbs, Herbed Salmon ‘n Tomato Kabobs, Salmon Balsamico and Apricot ‘n Lemon Glazed Salmon.
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