Salmon Burger With Lemon And Dill Sauce

Salmon Burger With Lemon And Dill Sauce

Dill is everywhere! Swedish gravadlax, Persian dill rice. and Ukrainian dill pickled cucumbers. Whether fresh or dried it is a big strong flavor, so you don't need to hold back. The burgers freeze well uncooked but totally defrost in refrigerator before cooking.

Ingredients: 

1 pound Salmon filet
4 teaspoons panko crumbs
1 medium egg, beaten
1 teaspoon sea salt flakes
1 garlic clove, finely grated

1/2 lemon, juiced

1 teaspoon Dijon mustard

5/8 ounce or 20 gram pkg fresh dill, stems removed or use dried dill to taste (reserve 1 tablespoon heaping fresh or 1 teaspoon dried dill weed for the sauce. 

1 tablespoon vegetable oil, for frying

4 brioche burger bun, to serve

4 leaves lettuce to serve

Lemon And Dill Sauce

1/3 cup mayonnaise

1 clove garlic, finely grated

1 heaped  tablespoon dill, finely chopped 

1/2 lemon, juiced

1/2 teaspoon Dijon mustard

2 Tablespoons cocktail gherkins, finely diced1/4 small onion diced

1/2 teaspoon sugar

Directions:

Remove the skin from the salmon.  Lay the filet skin-side down.  Using a sharp knife hold parallel to the board, cut as close to the skin as possible to remove the skin starting at the tail-end.

Place the salmon filet in a large bowl, Add the bread crumbs, egg, salt, garlic, lemon juice, and mustard.  Mix everything to combine thoroughly.

Wet your hands and shape into four equal sized patties.  Place on a platter, cover and refrigerate for 20 minutes to chill.    

Heat oil in a large frying pan over medium heat.  Fry the burgers about 4 minutes on each side or until piping hot and heated through, golden and slightly crisp.   Meanwhile make the sauce.  Mix all the ingredients together and season to taste with salt flakes and   freshly ground black pepper.       

Split your bun and toast.  Generously spread the bottom half with the sauce and add the lettuce leaf and top with salmon burger.  The burgers freeze well, (defrost thoroughly in the refrigerator before cooking)    The sauce will be fine for 2 days.