I’ve never been big on beef, so when Mom started making these salmon burgers last spring, they were immediately my favorite thing on the grill. What’s different about this salmon burger is that it’s not just a whole piece of marinated salmon or salmon obliterated in the food processor, Mom takes the time to finely chop the salmon to which she adds crumbled crackers, egg, and bright flavorings. These burgers are light and summery (yet substantial) and the creamy sauce is the perfect compliment to the citrus and herbs. This time we served it on a ciabatta roll, but this burger would also make for one heck of a centerpiece in a spring salad. So next time you’re thinking “Let’s cook out!” – give this a try!
Salmon Burgers with Yogurt-Cucumber Sauce
1 1/2 pounds skinless salmon filet, finely chopped
6 tablespoons chopped fresh dill, divided
6 scallions, thinly sliced, divided
2 teaspoons finely grated lemon zest
12 saltine crackers, finely crumbled
1 large egg, beaten
Salt and ground black pepper
1 tablespoon olive oil
1 cup Greek yogurt
1/2 seedless (English) cucumber, coarsely grated and squeezed dry
6 whole-wheat sandwich buns
Thoroughly mix salmon, 1/4 cup of the dill, 4 of the scallions, lemon zest, crackers, egg, and a sprinkling of salt and pepper in medium bowl. Divide into 6 equal portions and form into firm patties. Cover and refrigerate until ready to grill.
About 20 minutes before serving, heat gas grill, with all burners on high for about 10 minutes. Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
Lightly brush burgers with oil and place on hot grill rack; cook, covered, until first side develops impressive grill marks, about 3 minutes. Turn and grill, covered, on remaining side, 2 to 3 to minutes longer. Grill buns until spotty brown and warm, just a minute.
Meanwhile, mix yogurt with remaining 2 tablespoons of dill, 2 scallions, and a sprinkling of salt. To serve, spread a portion of sauce over each bun half. Set burger on bun bottom. Cap with bun top and serve immediately.