Grilling season is upon us. So what better occasion to offer you guys this delicious burger recipe that you don’t in fact, have to grill at all! [slit eyes] My timing for these things is truly impeccable.
But while I may not win awards for greatest planner of the year, I can bet this smoked salmon burger would definitely lead the pack in the tasty category. This recipe was born from my desire to eat all the yummy things a lox bagel offers but in a more substantial, gratifying form. Where the lox bagel is morning, delicate, subtle. This burger is night, robust, bold. There is no hiding from flavor here.
Smoked salmon, sumptuous and buttery, is laced within the burger, balanced by the undertones of Atlantic salmon. The burgers are coated with panko and golden-ified into a crispy, crunchy, glorious patty and then sandwiched between a tangy dill-infused whipped cream cheese and bright cucumber relish. Topped with a toasty onion bun and you’ve got yourself a damn sexy burger to make all your wild breakfast-for-dinner dreams come true.
Crispy Smoked Salmon Burger, Whipped Dill Cream Cheese, Cucumber-Shallot Relish + Onion Hamburger Bun
Ingredients
for the whipped dill cream cheese:
- 8 ounces whipped cream cheese, at room temperature
- 1 heaping 1/4 cup chopped dill
- juice 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
for the cucumber-shallot relish:
- 1/2 english cucumber, sliced super thin or on a mandoline, about 1/8″ thin
- 3 tablespoons sliced shallot, cut root to root
- juice 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
for the crispy smoked salmon burger patties:
- 3/4 pound atlantic salmon, skin removed, cut in pieces
- 4 ounces smoked salmon
- 1 egg
- zest 1 lemon
- pinch red pepper flakes
- 1 tablespoon chopped dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup panko + additional 1/2 cup, separated
- 1/4 cup canola oil, for frying
- onion hamburger buns, toasted
Instructions
for the whipped dill cream cheese:
- combine all ingredients in a medium bowl. set aside (or stash in fridge if this is for later).
for the cucumber-shallot relish:
- toss all ingredients together in a small bowl. set aside to get happy happy.
for the crispy smoked salmon burger patties:
- tumble all ingredients into food processor and pulse multiple times until roughly chopped and it comes together into a ball. form into 4-6 patties, depending on how thick you want them. chill them in the fridge for 30 minutes.
- coat patties with panko.
- set a large fry pan over medium flame and add oil. when it shimmers, add patties and cook until golden on both sides, about 6-8 minutes total. let drain on towel paper-lined plate.
- serve smoked salmon patties on toasted onion hamburger buns with lots of whipped dill cream cheese and cucumber-shallot relish on top. grab lots of napkins, you’re gonna need it, dude.
// More sexy salmon recipes:Â
