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Salmon Burgers with Horseradish-Dill Sauce

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This supermoist, flavorful and healthy fish burger is the runner-up recipe from the 2004 Food & Wine Readers' Burger Contest. It comes from Terese Fantasia.

  1. 1/2 cup plain whole-milk yogurt
  2. 2 tablespoons drained prepared horseradish
  3. 2 tablespoons chopped capers
  4. Finely grated zest of 1 lemon
  5. 1/4 cup plus 1 tablespoon extra- virgin olive oil
  6. 2 celery ribs, finely chopped
  7. 1 small onion, finely chopped
  8. 1 pound skinless, center-cut salmon fillet, cut into 1/4-inch dice
  9. 1/2 cup fresh bread crumbs
  10. 3 tablespoons chopped dill
  11. 1 large egg, lightly beaten
  12. 3/4 teaspoon kosher salt
  13. 1/4 teaspoon freshly ground pepper
  14. 4 kaiser rolls, split and lightly toasted
  1. In a small bowl, mix the yogurt with the horseradish, capers and half of the lemon zest.
  2. In a medium skillet, heat 2 tablespoons of the olive oil. Add the celery and onion and cook over moderately low heat until translucent, about 7 minutes. Transfer to a bowl and let cool. Add the salmon, bread crumbs, dill, egg, salt, pepper and the remaining lemon zest; mix gently and pat into 4 burgers.
  3. In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the burgers and cook over moderately high heat until browned outside and medium in the center, about 4 minutes per side.
  4. Spread the horseradish-dill sauce on both sides of the rolls. Add the burgers, close the sandwiches and serve.
Make Ahead The horseradish sauce and the uncooked burgers can be refrigerated separately overnight.


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