This luscious burger is really quite simple. Salmon and dill are a classic pairing, but if you aren’t a fan of dill, try adding a few tablespoons of chopped fresh mint or tarragon in its place. Thin slices of red onion add a nice somewhat sharp note, and thickly sliced cucumber gives the burger a refreshing crunch. Should you feel like experimenting with a different type of bun, pumpernickel rolls or bread would be a great choice.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Whisk together the Dijon and whole-grain mustards, honey, and dill in a small bowl and season with salt and pepper. Let the sauce sit for at least 30 minutes before serving. The sauce can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
Step 2
Cut the salmon into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.) Divide the salmon into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
Step 3
Heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over and continue cooking until medium-well, about 3 minutes longer.
Step 4
Place the burgers on the bun bottoms and top with slices of cucumber and onion. Drizzle the honey mustard–dill sauce over the top, cover with the burger tops, and serve immediately.
