Salmon Burgers with Dill and Feta!

by Bethany Vessey, Registered Dietitian on March 22, 2012

Hey Everyone,

Here is an absolute favorite recipe of mine from the “LoonySpoons Collection” Cookbook. The recipe is called “Dilly Whoppers” and they are a whopper of good taste; even my non-salmon eating husband enjoyed this one!

These salmon burgers were super easy to make. I made the patties first and then while I let them sit in the fridge to set I made a delicious salad to go with them. I cooked them in a non stick skillet with oil; however on a beautiful day I think they could cook well on a well cleaned oiled BBQ.

Be sure to give these burgers a try! They are no doubt something your whole family will enjoy!

Tips: I used my magic bullet to make bread crumbs from whole wheat bread, about 2 pieces made 1 cup. I also used the magic bullet for the salmon, which made an easy consistency to work with. Make sure to pulse the magic bullet so you don’t over blend a portion of the salmon and you may need to move the salmon around to get it all!

Dilly Whoppers

6 Servings
Ingredients

680 g salmon, sockeye, raw, boneless, skinless
1 cup bread crumbs, whole-grain
1/2 cup, crumbled feta cheese, cow or goat milk
1/4 cup chopped onion, raw
1/4 cup chopped onion, raw
1 tbsp mustard, honey
1 tbsp lemon juice, fresh
1 large egg whole egg
1 tbsp dill, fresh
1 tsp lemon peel/zest
1 dash salt
1 dash black pepper

Directions

Place salmon chunks in food processor. Pulse on and off until salmon is chopped into very small pieces. (If you don’t have a food processor, use a very sharp knife and mince the salmon by hand.) Transfer salmon to a large bowl. Add remaining ingredients. Mix well using your hands.

Form mixture into 6 patties about 3/4 inch thick. Place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour. (Chilling will help the patties hold their shape while cooking.)

Add a tbsp of canola, or olive oil into a large, non stick skillet and heat over med/high heat. Add patties and cook for about 4 minutes per side, until salmon is cooked through. Be careful not to overcook the patties, and be gentle when flipping then so they don’t fall apart.

Serve patties on small, while grain hamburger buns with sliced tomatoes, spinach, and honey mustard. Serve with a salad!

NUTRITION FACTS – PER 1 SERVING
CALORIES (kCal) 322
FAT (g) 14.63
SATURATED FAT (g) 4.248
TRANS FAT (g) 0
CHOLESTEROL (mg) 118
SODIUM (mg) 405
CARBOHYDRATE (g) 16.21
FIBRE (g) 1.2
SUGARS (g) 2.5
PROTEIN (g) 29.94
VITAMIN A (µg) 97
VITAMIN C (mg) 2.7
CALCIUM (mg) 117
IRON (mg) 1.73

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