Sumac and Thyme Salmon Burgers
Ingredients
Salmon Burger Patty (makes 3 burgers)
- 1 pound [Sockeye] salmon, skinned, pin bones removed
- 1/4 cup onion, finely diced
- 1/4 cup parsley or cilantro, finely chopped
- 2 1/2 teaspoons sumac
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons fresh thyme, chopped
- 1 egg
- 1/4 cup bread crumbs
- sea salt and freshly ground black pepper
- olive oil for pan frying
Tzatziki
- 2 cups full-fat Greek yogurt
- 1 large seedless cucumber
- 2 to 3 cloves of garlic, smashed to a paste
- 2 tablespoons finely chopped fresh dill (more if you like)
- 1 tablespoon extra virgin olive oil
- fresh lemon juice, to taste
- sea salt to taste
- (optional) fresh mint
Burger Toppings & Bun
- Brioche buns
- Lettuce, such as red leaf
- Tomato slices
- Cumber, thinly sliced on a bias
- Microgreens (like spring onion and radish)
Instructions
Salmon Burger Patty
- Remove the skin and pin bones from the salmon and coarsely chop it or briefly pulse it in a food processor,
- Mixed in all the remaining ingredients (onion, parsley or cilantro, sumac, lemon juice, fresh thyme, egg, bread crumbs, salt and pepper) and then form into 3 burger patties.
- Heat a tablespoon of oil in a frying pan. Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.
Tzatiki
- Grate the cucumber and squeeze out any excess moisture.
- Smash the garlic to a paste with a little sea salt with the side of a chef’s knife or in a mortar and pestle.
- Combine the yogurt, grated cucumber, garlic, dill, and olive oil. Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use. (Note: add fresh mint if you like, along with the fresh dill.)
Burger Assembly
- Toast the buns on the grill or grill pan. Top with a slice of lettuce and tomato, followed by the salmon burger, a dollop of tzatziki, cucumber, and microgreens.
Notes
Recipe adapted from Wild Greens & Sardines.
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