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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
Makes 6 burgers
- 1 pound +/- wild caught salmon filet, cut into very small cubes (I used frozen)
- 6 ounces halloumi cheese, shredded into very small pieces
- 4 scallions, finely chopped
- 2 cloves garlic, minced
- salt and pepper, to taste (noting that halloumi is already quite salty)
- 1 egg
- 1/4 cup fresh chopped dill - add as much as you want here!
- 1/2 cup panko bread crumbs
- Prep all the ingredients.
- In a large bowl, mix salmon, cheese, scallions, garlic, and a dash of salt and pepper.
- Add the egg. Mix well.
- Add the dill and breadcrumbs for the final mix.
- 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!
- Form your mixture into 6 evenly divided patties. Make sure to press them out into an uniform thickness so they cook evenly.
- At this point you can refrigerate them for a few hours if you're not ready to make them.
- 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.
- Serve with slices of avocado, tomatoes, peppers, spinach - whatever you've got! A wedge of lemon to squeeze on top is nice too!
- *This recipe was inspired by a few recipes I've seen on the web.
- This recipe was entered in the contest for Your Best Recipe with Salmon