Ingredients:

  • 1.5 lbs (680g) skinless, boneless salmon fillet, roughly chopped
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (15g) chopped fresh dill
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) panko breadcrumbs
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) olive oil, for cooking
  • 4 burger buns (brioche or potato rolls recommended)
  • Lettuce leaves
  • Sliced tomato
  • Red onion slices
  • Avocado slices
  • Tartar sauce or lemon-dill aioli

Instructions:

  1. In a large bowl, gently combine the chopped salmon, red onion, dill, Dijon mustard, lemon juice, egg, panko breadcrumbs, Worcestershire sauce, salt, and pepper. Be careful not to overmix.
  2. Divide the salmon mixture into 4 equal portions. Gently shape each portion into a patty, about 3/4 inch (2 cm) thick.
  3. Place the formed patties on a plate lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. Heat the olive oil in a non-stick skillet over medium heat. Carefully place the chilled patties in the hot skillet, ensuring not to overcrowd the pan.
  5. Cook for about 4-5 minutes per side, or until the burgers are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  6. Place the cooked salmon burgers on burger buns with your favorite toppings. Serve immediately.