Categories: Fish, Hamburgers, Main Dish, Rachael Ray
Ingredients
- 1 1/2 lbs skinless salmon fillet, cut into large chunks
- 1 tablespoon grill seasoning (recommended-McCormick's Montreal Steak seasoning)
- 1 tablespoon poppy seed
- 1 tablespoon sesame seed
- 2 tablespoons dried onion flakes
- 1/4 cup fresh dill
- extra virgin olive oil, for drizzling
- 1/2 cup cream cheese, softened
- 3 scallions, chopped
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 4 crusty kaiser rolls (or other rolls of choice)
- green leaf lettuce
- sliced beefsteak tomato
- sliced red onion
Directions
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Place the salmon in a food processor and pulse to coarse grind the fish.
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Transfer the fish to a mixing bowl and season with the grill seasoning, poppy and sesame seeds, onion flakes, and dill.
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Use your hands to mix, then divide into 4 equal portions and form each portion into a patty.
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Heat a about a tablespoon of olive oil in a large skillet over medium high heat.
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Cook the burgers for 3 minutes on each side for a pink center, 4-5 minutes on each side for fully cooked.
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While the burgers cook, combine the cream cheese with the scallions.
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Fold in the sour cream and lemon juice.
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Split and lightly toast the rolls.
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Serve the burgers on the toasted buns topped with lettuce, tomato, red onion, and some of the cream cheese sauce.