Salmon fillets and smoked salmon are combined with dill and other seasonings to make this clean and lean patty stand out. Lemon and herb aioli give this burger an extra lift of flavor.
10 oz boneless, skinless wild salmon fillets, cut into chunks
3 oz wild smoked salmon, cut into chunks
1 small yellow onion, grated
3 cloves garlic, minced, divided
1/2 cup whole-wheat panko bread crumbs
3 tbsp chopped fresh dill, divided
4 tsp Dijon mustard, divided
2 tbsp fresh lemon juice, divided
1/2 tsp fresh ground black pepper, divided
Dash hot sauce
1/2 cup 2% plain Greek yogurt
2 tsp capers, drained and chopped
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Olive oil cooking spray
4 whole-grain buns, split
2 cups spring lettuce mix
2 vine-ripened tomatoes, sliced (TIP: Add red or yellow cherry tomatoes for added "wow" factor.)
1/2 red onion, thinly sliced
In a food processor, pulse together salmon, yellow onion, 2 cloves garlic, panko, 1 tbsp dill, 2 tsp Dijon, 1 tbsp lemon juice, 1/2 tsp pepper and hot sauce until finely chopped; do not over-mix. Shape mixture into 4 1/2-inch-thick patties. Transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight. (NOTE: Mixture will be soft, but will firm up in the refrigerator.)
Meanwhile, prepare aioli: In a small bowl, whisk together yogurt, capers, remaining 1 clove garlic, 2 tbsp dill, 2 tsp Dijon, 1 tbsp lemon juice and 1/4 tsp pepper. Cover and refrigerate.
Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE: A nonstick grill pan will work here too.) Mist patties on both sides with cooking spray and grill for about 10 minutes, turning halfway, until an instant-read thermometer registers 145˚F when inserted in center. Just before patties are finished cooking, grill buns cut side down until golden brown.
Divide lettuce, patties, aioli, tomatoes and red onion evenly between buns.
Looking for tasty new ways to put your cucumber crop to good use? Add them to burgers! Here, we’ve mixed small, sweet Persian cucumbers into healthy salmon patties to make them extra juicy. Serve with tomato slices on a large, sturdy lettuce leaf, such as Boston lettuce or radicchio, or on a whole-grain bun
Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.