Total Time
Prep 30 mins
Cook 10 mins

A fresh tasting summer burger

Ingredients Nutrition


  1. Make the mayonnaise: whisk the ingredients together in a small bowl; refrigerate until ready to use.
  2. Preheat a charcoal grill or gas grill to med-high heat.
  3. Make the burgers: slice the fillet into 1-inch strips, then cut the strips crosswise to create 1-inch cubes.
  4. In a large bowl, mix the salmon cubes, panko, grated cheese, onion, mustard, mayonnaise, and chopped dill, until ingredients are evenly distributed; season with salt and pepper.
  5. Form 4 patties of equal size and spray them on both sides with cooking spray.
  6. Broil or grill the burgers, turning once when lightly browned and crispy, about 4 minutes on each side.
  7. Arrange the slices of cheese on the burgers; place pumpernickel rolls cut side down on the grill rack; close the lid and, if using a gas grill, turn off the heat.
  8. Remove after the cheese is melted and the buns are toasted, about 2 minutes.
  9. Serve burgers on grilled rolls, topped with Dill Mayonnaise.


Most Helpful

Wow, these were tasty! The fresh, rich taste of the salmon really shines through. I put my two wild salmon steaks in the food processor and pulsed until the fish was ground. I, too, grilled on the Foreman. These will be a regular dinner for us!

Chef-Boy-I-Be Illinois March 20, 2008

My family LOVED this. Even the picky eater in the family. I grilled them on my George Foreman grill and they came out great.

bsneary August 08, 2007

I changed this recipe around too much for it to be fair for me to give it stars but my dad and I both loved it. I dropped the whole dill mayonaise,since I don't like dill, used cannned wild alskan salmon and regular seasoned brad crumbs, and again ommitted the dill, and we didn't top it with havarti but since I do like havarti I will have to try that.

Anastacey July 21, 2007

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