Salmon Burgers with Lemon-Dill Yogurt Sauce

How to Make Salmon Burgers with Lemon-Dill Yogurt Sauce

1. 1

   Step 1: Make the salmon mixture

   Pulse the coarsely chopped salmon in a food processor 4–6 short pulses until it holds together but still has texture, or finely mince by hand. Transfer to a bowl and stir in panko, beaten egg, sliced green onions, chopped dill, lemon zest and 1 tablespoon lemon juice, plus the salt and pepper until just combined; avoid overworking the mixture to keep patties tender.

   For this step

   • 1/2 cuppanko breadcrumbs
   • 1 eachlarge egg
   • 2 stalksgreen onions (scallions), thinly sliced
   • 1 lemonlemon, zested and juiced
   • 1 tsp (total, adjust to taste)kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Form and chill the patties

   Divide the mixture into four equal portions and gently shape into 3/4-inch-thick patties, pressing a slight indentation in the center of each to prevent doming while cooking. Place patties on a tray, cover, and refrigerate for at least 10–15 minutes to firm up so they hold together on the grill.
   
3. 3

   Step 3: Prepare the lemon-dill yogurt sauce

   In a small bowl, whisk together the Greek yogurt with 1–2 teaspoons lemon juice, a pinch of salt and a small spoonful of the remaining chopped dill (to taste) until smooth and bright. Chill the sauce until ready to serve so flavors meld and it stays cool on the finished burgers.

   For this step

   • 1/2 cupplain Greek yogurt (for sauce)
   
4. 4

   Step 4: Preheat and prepare the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates well. Brush both sides of the chilled patties lightly with olive oil to prevent sticking and to promote a golden sear.

   For this step

   • 1 tbspextra-virgin olive oil (for brushing)
5. 5

   Step 5: Grill, toast buns, and assemble

   Grill the salmon patties 4–5 minutes per side, flipping once, until just cooked through and an instant-read thermometer reads 145°F (63°C) in the thickest part; avoid overcooking. During the last minute, place buns cut-side down on the grill to toast; assemble each burger on a bun with a generous spoonful of lemon-dill yogurt sauce and any desired greens or sliced tomato, then serve immediately.

   For this step

   • 4 bunsburger buns
   

1. Pulse the coarsely chopped salmon in a food processor 4–6 short pulses until it holds together but still has texture, or finely mince by hand. Transfer to a bowl and stir in panko, beaten egg, sliced green onions, chopped dill, lemon zest and 1 tablespoon lemon juice, plus the salt and pepper until just combined; avoid overworking the mixture to keep patties tender.
2. Divide the mixture into four equal portions and gently shape into 3/4-inch-thick patties, pressing a slight indentation in the center of each to prevent doming while cooking. Place patties on a tray, cover, and refrigerate for at least 10–15 minutes to firm up so they hold together on the grill.
3. In a small bowl, whisk together the Greek yogurt with 1–2 teaspoons lemon juice, a pinch of salt and a small spoonful of the remaining chopped dill (to taste) until smooth and bright. Chill the sauce until ready to serve so flavors meld and it stays cool on the finished burgers.
4. Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates well. Brush both sides of the chilled patties lightly with olive oil to prevent sticking and to promote a golden sear.
5. Grill the salmon patties 4–5 minutes per side, flipping once, until just cooked through and an instant-read thermometer reads 145°F (63°C) in the thickest part; avoid overcooking. During the last minute, place buns cut-side down on the grill to toast; assemble each burger on a bun with a generous spoonful of lemon-dill yogurt sauce and any desired greens or sliced tomato, then serve immediately.