Ingredients
-
1 1/2 lbs skinless salmon fillet, cut into large chunks
-
1 tablespoon grill seasoning (recommended-McCormick's Montreal Steak seasoning)
-
1 tablespoon poppy seed
-
1 tablespoon sesame seeds
-
2 tablespoons dried onion flakes
-
1/4 cup fresh dill
-
extra virgin olive oil, for drizzling
-
1/2 cup cream cheese, softened
-
3 scallions, chopped
-
1/2 cup sour cream
-
1 tablespoon lemon juice
-
4 crusty kaiser rolls (or other rolls of choice)
-
sliced red onion
-
green leaf lettuce
-
sliced beefsteak tomato
Instructions
- Place the salmon in a food processor and pulse to coarse grind the fish.Transfer the fish to a mixing bowl and season with the grill seasoning, poppy and sesame seeds, onion flakes, and dill. Use your hands to mix, then divide into 4 equal portions and form each portion into a patty.
- Heat a about a tablespoon of olive oil in a large skillet over medium high heat.
- Cook the burgers for 3 minutes on each side for a pink center, 4-5 minutes on each side for fully cooked.
- While the burgers cook, combine the cream cheese with the scallions. Fold in the sour cream and lemon juice. Split and lightly toast the rolls.
- Serve the burgers on the toasted buns topped with lettuce, tomato, red onion, and some of the cream cheese sauce.
- Enjoy!