Salmon Burgers
with Creamy Spring Salad
These DIY fresh salmon burgers will have you avoiding the frozen seafood section from now on! Juicy, tender salmon patties get topped with a zippy yogurt dressing and fresh slices of tomato. It's everything you ever wanted in a salmon burger!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Dill
¼ cup
Panko Breadcrumbs
(Contains Wheat)
50 g
Shallot
56 g
Spring Mix
80 g
Roma Tomato
100 g
Greek Yogurt
(Contains Milk)
2 unit
Burger Bun
(Contains Egg, Gluten, Milk)
1 unit
Lemon
66 g
Mini Cucumber
Not included in your delivery
¼ tsp
Salt and Pepper*
½ tsp
Sugar*
½ tsp
Salt*
2 tsp
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to toast buns). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut half the tomato into slices. Cut remaining tomato into 1/4-inch pieces. Cut cucumber into 1/2-inch rounds. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Finely chop dill. Peel shallot, then holding onto the root end, finely grate. Pat salmon dry with paper towel, then cut into 1/8-inch pieces. (TIP: Smaller salmon pieces are best — this helps bind ingredients.)
In a large bowl, combine salmon pieces, lemon zest, mayo, shallot, 1/4 cup panko (dbl for 4 ppl), 1/2 tbsp dill (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Season with pepper. Stir to combine. Using your hands, firmly press together and shape salmon mixture into two 2-inch thick patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tsp oil, then patties. Pan-fry, until bottoms are golden-brown, 2-3 min. Carefully flip each patty, then add another 1 tsp oil to the pan. Pan-fry, until bottom is golden and patties are cooked through, 3-4 min. (TIP: Cook to a min. internal temp of 70°C/158°F, as size may vary.**) (NOTE: Cook in 2 batches for 4 ppl, using 2 tsp oil for each batch.)
Meanwhile, in another large bowl, whisk together yogurt, remaining dill, 1/2 tsp sugar (dbl for 4 ppl) and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Set aside.
Split buns in half and arrange them on a baking sheet, cut-side up. Toast in middle of oven, until golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Spread 1 tbsp dressing over bottom buns. Top with patty, another 1 tbsp dressing, tomato slices and top buns. To remaining dressing, add spring mix, chopped tomatoes and cucumbers. Season with salt and pepper, then toss. Divide salmon burgers and salad between plates. Squeeze over a lemon wedge, if desired.
