Mediterranean Salmon Burgers

5 from 1 vote

These Mediterranean Salmon Burgers are bursting with flavour - the Lemon, Dill, and Feta goes so well with the fish. Easy to make, too!

Prep Time10

Cook Time6

Total Time11

Course: Main Course

Cuisine: Canadian

Diet: Low Lactose

Servings: Servings

Calories: 623kcal

8 oz Fresh Raw Salmon Skin removed
⅓ cup Feta Cheese Finely crumbled
¼ cup Breadcrumbs of choice I run a slice of Carbonaut bread through the food processor.
2 tablespoon Fresh Dill chopped
¾ teaspoon Garlic Powder
½ teaspoon Ground Black Pepper
¼ teaspoon Salt

In the bowl of a mini food processor, blitz the mayonnaise and feta until smooth. Add the dill, and half of the lemon zest, blitz just enough to combine.
Season with salt and pepper to taste, then cover and chill until use.

Use a sharp knife to cut salmon into chunks – about 1″ or so – and blitz the chopped salmon a couple times in the bowl of a food processor.
You want there to be some small chunks, not just a super smooth mush.
Transfer salmon to a medium bowl, along with the remaining lemon zest, feta, bread crumbs, dill, garlic powder, ground pepper, and salt.
Mix gently until thoroughly combined.
Divide salmon mixture into 2 equal parts, shape into equal-sized patties. I like to do this on parchment paper, for easy clean up.
If they’ll be cooked on an outdoor grill, that parchment paper is on a baking sheet, for easy transportation outside.
Cook salmon patties over a hot grill for a few minutes, until they look to be cooked halfway up.
Gently flip each salmon patty – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly browned.
Salmon burgers are done when they reach an internal temperature of 145 degrees F on an instant-read thermometer.
For best results, don’t overcook them!

Spread the buns with the lemon-dill mayonnaise, arrange zucchini ribbons and onion slices as desired.
Place hot salmon patties onto the prepared buns and serve immediately.

Heat a large nonstick skillet, spray or coat with a small amount of olive oil. Cook salmon patties over medium heat for a few minutes, until they look to be cooked halfway up.
Gently flip each salmon patty and cook for a few more minutes, until cooked all the way through and lightly browned.

Leftovers:

I don’t recommend reheating cooked salmon burgers.

If you want to prepare them ahead of time, you can freeze the burgers after forming them.

Once frozen, tightly wrap in plastic wrap, and store in an airtight container in your freezer - we’ll usually use a freezer baggie.

You can thaw in the fridge - NOT at room temperature - before cooking, or cook from frozen.