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
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
How to Make It
In a small bowl, mix the yogurt with the horseradish, capers and half of the lemon zest.
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.
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.
Spread the horseradish-dill sauce on both sides of the rolls. Add the burgers, close the sandwiches and serve.
The horseradish sauce and the uncooked burgers can be refrigerated separately overnight.
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