Lemon-Dill Salmon Burgers

Another one of my Blue Apron favorites. I’m always trying to find fish/salmon recipes that are halfway decent and not boring. This is definitely not boring. The dill gives it a tanginess that, when mixed with the tart lemon juice and spiciness of the arugula, is a perfect blend.

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Serving Size: 4 servings

Chef: Blue Apron

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Lemon-Dill Salmon Burgers

Packed with flavor!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 4 skin-on salmon fillets
• 2 eggs, beaten
• 4 potato buns
• 2 ounces arugula
• 1 clove garlic zest
• 1 lemon, quartered
• 1 tomato, sliced
• 1 bunch dill, de-stemmed & roughly chopped
• 1/4 cup mayonnaise
• 1/4 cup Panko breadcrumbs

Instructions

1. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large nonstick pan, heat 1 tablespoon olive oil on medium-high until hot. Add the salmon, skin sides up. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.
2. Transfer to a large bowl and set aside to cool for 5 minutes. Remove and discard the skin from the fillets. Using a fork, flake the fillets into small pieces. Wipe out the pan.
3. To the bowl of salmon, add the beaten eggs, breadcrumbs, dill and the juice from 2 lemon wedges. Drizzle with olive oil. Season with salt and pepper. Gently mix to combine. Set aside for 5 minutes.
4. In a small bowl, combine mayo and garlic paste; season with salt and pepper. Set aside.
5. Form salmon mixture into four 1/2-inch thick patties. Squeeze firmly to tightly pack. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan.
6. In the same pan, heat 1 teaspoon of olive oil on medium-high. Working in batches, add the buns, cut sides down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a plate.

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Notes