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Fresh Salmon Burgers with Capers and Dill

Fresh Salmon Burgers with Capers and Dill

1 large lemon

¼ cup light mayonnaise

1 tbsp. capers, drained and coarsely chopped

1 pound salmon fillet, skin removed

¼ cup (loosely packed) fresh dill, chopped

2 green onions, thinly sliced

½ cup plain dried bread crumbs

¾ tsp. salt

Non-stick cooking spray

4 whole wheat hamburger buns, split and toasted

Green-leaf lettuce leaves


Prepare outdoor grill for direct grilling over medium heat. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, stir lemon juice and ½ teaspoon lemon peel with mayonnaise and capers until blended. Set lemon-caper sauce aside. Makes about 1/3 cup. With large chef’s knife, finely chop salmon; place in medium bowl. Add dill, green onions, ¼ cup bread crumbs, ¾ teaspoon salt, and remaining ½ teaspoon lemon peel to salmon; gently mix with fork until combined. Shape salmon mixture into four 3-inch round burgers. Sprinkle both sides of burgers with remaining bread crumbs. Spray both sides of burgers with non-stick spray. Place burgers on hot grill rack. Cook burgers 6 to 8 minutes or until browned on the outside and still slightly pink in the center for medium or until desired doneness, turning burgers over once. Serve burgers on buns with lettuce and lemon-caper mayonnaise. Serves: 4.

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