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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
pound +/- wild caught salmon filet, cut into very small cubes (I used frozen)
ounces halloumi cheese, shredded into very small pieces
scallions, finely chopped
cloves garlic, minced
salt and pepper, to taste (noting that halloumi is already quite salty)
cup fresh chopped dill - add as much as you want here!
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