Greek Salmon Burgers with Creamy Dill Sauce

I am currently sitting in a deer blind in 40°F weather and it’s misting cold rain outside. Lee loves to hunt. Actually that’s an understatement. He lives for it. So this is what we do, us hunting wives. We throw on our camo and big coats, pour a big glass of coffee or red wine, and go sit in the blind to support our loved ones. Sure I grew up hunting and I do love it, but honestly this cold weather makes me want to be back at the house, in my warm sweater cooking a hearty, warm dinner.

And so, I’ll dream about these salmon burgers as we sit out here for another hour or two freezing our booties off. These burgers, man let me tell you about them! They were so easy to make, I actually made the patties and the creamy dill sauce the night before, so when I came home from work all I had to do was cook the burgers, toast the buns, and slice some cucumbers. Lee loved these too, I will definitely be making them more often.

Serves: 4


Salmon burgers:
1.5 pound skinless salmon, cut into 1 inch cubes
1 shallot, roughly chopped
1 tablespoon roughly chopped dill
1 tablespoon capers, drained
2 tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup breadcrumbs

Creamy dill sauce:
1/4 cup light mayonnaise
1 tablespoon dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped dill
2 tablespoons thinly sliced basil
1/2 teaspoon salt
1/2 teaspoon pepper

Olive oil
4 potato buns, toasted
Butter lettuce
Thinly sliced cucumbers


  1. In a food processor, combine 1/4 of the salmon and the mustard. Blend until the mixture forms a paste.
  2. Add the remaining salmon, shallot, dill, capers, salt and pepper. Pulse 8-10 times until fish is roughly chopped and everything is more or less combined.
  3. Pour salmon mixture in a mixing bowl, and stir in the breadcrumbs until well combined. Form four patties using your hands.
  4. Heat 2 tablespoons olive oil in a skillet on medium-high heat. Cook salmon burgers 2-3 minutes on each side until cooked through. Internal temperature of the burgers should reach 130°F. Be careful not to overcook them as they will dry out.
  5. Combine creamy dill sauce ingredients in a small bowl.
  6. Assemble burgers and enjoy!

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