Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of Coriander Seed, Poppy Seed, Toasted Sesame Seed, Sicilian Sea Salt and Black Pepper.
20m
PREP TIME
10m
COOK TIME
333
CALORIES
18
INGREDIENTS
Servings: 4
Ingredients
- Dill Cream Cheese Topping
- 3 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons thinly sliced green onion
- 1 tablespoon prepared horseradish
- 1 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1/2 teaspoon grated lemon peel
- Salmon Burgers
- 1 pound salmon fillet, skin removed, cut into 1-inch pieces
- 1 egg, beaten
- 1/3 cup panko bread crumbs
- 2 tablespoons minced red onion
- 1 tablespoon drained capers, chopped
- 1 tablespoon grated lemon peel
- 1 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 tablespoon oil
INSTRUCTIONS
- 1 For the Dill Cream Cheese Topping, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve
- 2 For the Salmon Burgers, place salmon in food processor; cover. Pulse until coarsely chopped, scraping down sides. (Do not over process salmon.) Place salmon in large bowl. Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper. Mix until well blended. Shape into 4 patties
- 3 Heat oil in large nonstick skillet on medium heat. Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through
- 4 Serve salmon burgers on bagels or rolls, if desired. Top with Dill Cream Cheese Topping
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