Salmon Burgers With Dill Cream Cheese Topping

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • DILL CREAM CHEESE TOPPING
  • 3
    ounces cream cheese, softened
  • 14
  • 2
    tablespoons thinly sliced green onions
  • 1
    tablespoon prepared horseradish
  • 1
    teaspoon dill weed (McCormick Gourmet Collection)
  • 12
    teaspoon grated lemon peel
  • SALMON BURGERS
  • 1
    lb salmon fillet, skin removed, cut into 1-inch pieces
  • 1
    egg, beaten
  • 13
    cup panko breadcrumbs (Japanese bread crumbs)
  • 2
    tablespoons minced red onions
  • 1
    tablespoon drained capers, chopped
  • 1
    tablespoon grated lemon peel
  • 1
    teaspoon dill weed (McCormick Gourmet Collection)
  • 1
    teaspoon garlic powder (McCormick Gourmet Collection)
  • 12
    teaspoon chili pepper, chipotle (McCormick Gourmet Collection)
  • 12
    teaspoon sicilian sea salt (McCormick Gourmet Collection)
  • 14
    teaspoon black pepper, coarse grind (McCormick Gourmet Collection )
  • 1
    tablespoon oil
  • 4
    everything bagels, seeded kaiser rolls (optional) or 4 seeded hamburger buns (optional)
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DIRECTIONS

  • FOR THE DILL CREAM CHEESE TOPPING:
  • Mix all ingredients in small bowl until well blended;cover & refrigerate until ready to serve.
  • FOR THE SALMON BURGERS:
  • Place salmon in food processor & cover; pulse until coarsely chopped, scraping down sides. (Do not over process salmon.)
  • Place salmon in large bowl.
  • Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper.
  • Mix until well blended & shape into 4 patties.
  • Heat oil in large nonstick skillet on medium heat.
  • Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through.
  • Serve salmon burgers on bagels or rolls, if desired.
  • Top with Dill Cream Cheese Topping.
  • *Salmon patties can be prepared 6 hours ahead. Place in single layer on baking sheet. Cover with plastic wrap and refrigerate.
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