Topped with a creamy, lemon and dill mayo, this burger is packed with omega-3 and will please even the pickiest eater.
1 1/2 tsp
Lemon + Dill Mayo
Cut salmon into 1-in. slices and place in freezer for 10 min to make it easier to chop. Finely chop salmon and combine
with onion, parsley, mayonnaise, salt and egg. Stir in enough bread crumbs to make into patties. Form into 6 to 8 burgers, depending on bun size.
Heat 2 tbsp oil in a large non-stick pan over medium high. Working in batches, fry burgers for 8 to 10 min, turning and adding more oil to pan as needed, until golden brown on both sides and just cooked through.
Stir ingredients together for Lemon and Dill Mayo and serve with salmon burgers on soft buns with lettuce, if desired.