Barbecued Salmon Burgers on Lemon Dill Buns
- Ready In:
- 19mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 453.59 g boneless skinless salmon fillet, well-chopped
- 29.58 ml breadcrumbs
- 14.79 ml Dijon mustard
- 14.79 ml minced onion
- 9.85 ml lemon juice
- 2.46 ml garlic, minced or pressed
- 2.46 ml fresh ground black pepper
- 2.46 ml salt, to taste
- lemon dill hot dog bun
- mayonnaise or homemade tartar sauce
-
Lemon Sour Cream Butter
- 14.79 ml lemon juice
- 59.14 ml low-fat sour cream
- 1.23 ml cayenne
directions
- Combine and use to baste salmon then spread on buns, thin coating.
- To make the burger mixture, thoroughly combine the burger ingredients in a medium bowl.
- Divide into 4 portions, shape into patties 1/2 inch thick and 4 inches in diameter.
- Heat the barbecue grill until the coals glow red with white ash around the edge.
- The salmon patties are fragile, so handle them carefully; if you chill the patties on a plate in the refrigerator before putting them on the grill, they will hold together better.
- When the barbecue is heated, put the salmon patties on the grill at least 2 inches apart.
- Grill until the first side is nicely marked, about 2 minutes, then turn and baste with Lemon Sour Cream Butter.
- Continue cooking until the burgers are just cooked through, about 2 minutes longer.
- Split the buns and, if desired, butter lightly with Lemon Sour Cream Butter and toast them on the grill.
- Spread the buns with mayonnaise or tartar sauce if using, add the burgers.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0