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.