| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons freshly chopped parsley leaves
- 1/2 Vidalia onion, diced
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/2 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1 lemon, zested
- 4 tablespoons Dill Mayonnaise, recipe follows
- 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
- 2 tablespoons grapeseed oil
- Hamburger buns
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 2 tablespoons freshly chopped dill leaves
- Pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat oven to 400 degrees F.
- In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise. Add drained salmon and mix well. Form salmon mixture into 4 patties and set aside.
- Heat 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the burgers and cook until browned on the bottom. Turn and brown other side. Place in oven for 3 to 4 minutes.
- Serve on buns with Dill Mayonnaise.
- Combine all the ingredients in a small bowl and set aside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 466 |
| Total Fat | 36 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 168 mg |
| Sodium | 563 mg |
| Serving Size | 1 of 4 servings |
| Calories | 466 |
| Total Fat | 36 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 168 mg |
| Sodium | 563 mg |
Reviews
These burgers are excellent!