Salmon Burgers with Dill Cream Cheese Topping
main dishes

Salmon Burgers with Dill Cream Cheese Topping

Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of Coriander Seed, Poppy Seed, Toasted Sesame Seed, Sicilian Sea Salt and Black Pepper.
  • 20m

    prep time

  • 10m

    Cook Time

  • 333

    Calories

  • 18

    Ingredients

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Ingredients

4

Servings

Dill Cream Cheese Topping

  • 3 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon prepared horseradish
  • 1 teaspoon McCormick Gourmet™ Organic Dill Weed
  • 1/2 teaspoon grated lemon peel

Salmon Burgers

Instructions

  • For the Dill Cream Cheese Topping, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve

  • For the Salmon Burgers, place salmon in food processor; cover. Pulse until coarsely chopped, scraping down sides. (Do not over process salmon.) Place salmon in large bowl. Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper. Mix until well blended. Shape into 4 patties

  • Heat oil in large nonstick skillet on medium heat. Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through

  • Serve salmon burgers on bagels or rolls, if desired. Top with Dill Cream Cheese Topping

Nutrition information (per Serving)

Reviews

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