Recipe Search

Recipe Types: Baked , Broiling , Cajun , Catfish , Cod , Fillet , Fish , Grilled , Roasting , Salmon , Swordfish , Tilapia

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

2015-08-11
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Ingredients

  • 4 (6-ounce) skinless salmon fillets, cut into large chunks
  • 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 3 tablespoons chopped fresh dill
  • Extra-virgin olive oil for drizzling
  • 1/2 cup softened cream cheese
  • 3 scallions, whites and greens, chopped
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • Green leaf lettuce, for topping
  • Sliced beefsteak or vine ripe tomato, for topping
  • Sliced red onion, for topping
  • Crusty kaiser rolls, split and toasted

Directions

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Recipe courtesy of Rachael Ray, 2008

Recipe Type: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

10,058

Related Recipes:

  • Salmon Baked in Foil

  • Cedar Plank-Grilled Salmon with Cilantro Pesto

  • Simple Lemon-Herb Roasted Salmon

  • Roasted Salmon with Creamed Leeks

  • Slow Roasted Salmon with Sage and Parsley Pistou

Leave a Reply