Salmon Burgers with Horseradish-Dill Sauce

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. All-Time Favorite Burgers

Total Time:
35 mins
Yield:
4

Ingredients

  • 1/2 cup plain whole-milk yogurt

  • 2 tablespoons drained prepared horseradish

  • 2 tablespoons chopped capers

  • Finely grated zest of 1 lemon

  • 1/4 cup plus 1 tablespoon extra- virgin olive oil

  • 2 celery ribs, finely chopped

  • 1 small onion, finely chopped

  • 1 pound skinless, center-cut salmon fillet, cut into 1/4-inch dice

  • 1/2 cup fresh bread crumbs

  • 3 tablespoons chopped dill

  • 1 large egg, lightly beaten

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 4 kaiser rolls, split and lightly toasted

Directions

  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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