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Dill Salmon Burgers

I am back in California after a week home in Massachusetts and happy to be back to work and back at home on the blog. I missed it and all of you a lot. With the sun shining and Memorial Day just around the corner, all I am thinking about is burgers and delicious summer recipes. This simple salmon burger recipe is a great alternative to a traditional burger and is perfect over a bed of greens or on your favorite bread. You can mix up the spices and add whatever you like – Cajun or blackened is delicious – and it can be a quick go to dinner or lunch since it freezes really well. The trick to this recipe is blending about 1/4 of the salmon into a paste to serve as the binding agent in the recipe. This means that you can avoid adding eggs or mayo which typically binds the salmon. Also, since I was eating alone last night I just cooked my burger in a pan but these work great on the grill as well.

Dill Salmon Burgers
Servings: 4
Serving Size: 1 burger
Nutritional Info: 158 calories, 4.5g of fat, 6.7g carbohydrates, .3g dietary fiber, 21.6g of protein
Weight Watchers® PointsPlus®: 4 *

Ingredients

  • 1 pound skinless, boneless salmon
  • 2 teaspoons Dijon mustard
  • 2 tbsp Greek Yogurt
  • 1 shallots, peeled and cut into chunks
  • 1/3 cup coarse bread crumbs
  • 1 tablespoon fresh dill, chopped
  • Salt and freshly ground black pepper
  • Juice 1/2 lemon
  • Dash of Tabasco sauce

Instructions

  1. Take the salmon and cut it into small chunks.
  2. Add 1/4 of the salmon to a food processor with the mustard, yogurt, lemon, and Tabasco. Pulse the mixture until it becomes a paste.
  3. Add the remaining salmon and shallots and pulse until it is just combined. Do not over process the salmon and try to make sure the pieces remain over a 1/4 inch of so.
  4. Pour into a bowl and mix in the bread crumbs, salt, pepper, and dill. Divide the mixture into 4 burgers.
  5. Add 1 tsp of olive oil to a pan over medium heat. Cook the burger for 3 minutes on each side. Serve on great bread or a bed of greens.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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About

I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Dill Salmon Burgers

  1. Valorie on July 17, 2012

    Hi! When you say these freeze well, is that before or after cooking? I am trying to stock my freezer before I start back to work (I teach high school)…

    Reply
    • Kristen on July 19, 2012

      I freeze them before I cook them and then just cook them like you would any frozen hamburger or turkey patty. However, you could also freeze them after cooking if you wanted to bring them to work and microwave.

      Reply
  2. vicky on January 25, 2014

    I know I sound dumb but this is a peice of fresh raw salmon right? I have always used canned. sure fresh would be way better. also what kind of sandwich roll is that? looks good!

    Reply

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