Categories: Fish, Hamburgers, Main Dish
Ingredients
- Dill Mayonnaise:
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh dill
- Burgers:
- 1 lb salmon fillet , skin removed
- 1/2 cup panko
- 3 tablespoons grated havarti cheese
- 1/4 cup chopped yellow onion
- 1 teaspoon mustard
- 2 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill
- sea salt
- fresh ground black pepper
- 4 slices havarti cheese
- 4 pumpernickel rolls
Directions
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Make the mayonnaise: whisk the ingredients together in a small bowl; refrigerate until ready to use.
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Preheat a charcoal grill or gas grill to med-high heat.
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Make the burgers: slice the fillet into 1-inch strips, then cut the strips crosswise to create 1-inch cubes.
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In a large bowl, mix the salmon cubes, panko, grated cheese, onion, mustard, mayonnaise, and chopped dill, until ingredients are evenly distributed; season with salt and pepper.
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Form 4 patties of equal size and spray them on both sides with cooking spray.
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Broil or grill the burgers, turning once when lightly browned and crispy, about 4 minutes on each side.
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Arrange the slices of cheese on the burgers; place pumpernickel rolls cut side down on the grill rack; close the lid and, if using a gas grill, turn off the heat.
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Remove after the cheese is melted and the buns are toasted, about 2 minutes.
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Serve burgers on grilled rolls, topped with Dill Mayonnaise.