Author Notes
A cheesy savory salmon burger mixed with fresh dill from the garden. It's the perfect light dinner for a warm summer evening. Serve with a side of fresh melon and arugula for a perfect summer meal. —Oat&Sesame
Ingredients
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1 pound
+/- wild caught salmon filet, cut into very small cubes (I used frozen)
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6 ounces
halloumi cheese, shredded into very small pieces
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4
scallions, finely chopped
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2
cloves garlic, minced
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salt and pepper, to taste (noting that halloumi is already quite salty)
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1
egg
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1/4 cup
fresh chopped dill - add as much as you want here!
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1/2 cup
panko bread crumbs
Directions
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Prep all the ingredients.
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In a large bowl, mix salmon, cheese, scallions, garlic, and a dash of salt and pepper.
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Add the egg. Mix well.
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Add the dill and breadcrumbs for the final mix.
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At this point the mixture may seem like it's not holding together well. It's true, the mixture is a bit loose, but don't be afraid to give it a few squeezes. It actually holds together quite well when cooking despite it's crumbly appearance. Fear not!
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Form your mixture into 6 evenly divided patties. Make sure to press them out into an uniform thickness so they cook evenly.
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At this point you can refrigerate them for a few hours if you're not ready to make them.
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To cook the burgers, heat a greased flat stovetop griddle on medium heat. Cook the burgers about 3 minutes on each side until cooked through.
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Serve with slices of avocado, tomatoes, peppers, spinach - whatever you've got! A wedge of lemon to squeeze on top is nice too!
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*This recipe was inspired by a few recipes I've seen on the web.
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