Smoked Salmon and Dill Yogurt Burger
This Smoked Salmon and Dill Yogurt Burger is a luxurious twist on the traditional fish burger, inspired by Nordic flavor profiles and modern gourmet street food. The combination of smoky, silky salmon with tangy dill-infused Greek yogurt and crisp cucumber slaw nestles perfectly into a soft brioche bun—offering a balance of creamy, fresh, and savory elements that make every bite unforgettable.
Ingredients
For the Burger Patties:
- 12 oz cold-smoked salmon, finely chopped choose high-quality Atlantic or Scottish smoked salmon
- 1 large egg lightly beaten
- ¼ cup panko breadcrumbs for light texture
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest preferably organic
- ¼ tsp black pepper freshly cracked
For the Dill Yogurt Sauce:
- ½ cup Greek yogurt (full-fat)
- 1 tbsp fresh dill, finely chopped
- 1 tsp Dijon mustard
- 2 tsp lemon juice freshly squeezed
- 1 pinch salt to taste
For the Cucumber Slaw and Assembly:
- ½ cup English cucumber, julienned keep skin on for color and crunch
- 1 tsp white wine vinegar
- 4 pieces brioche burger buns preferably toasted
- 4 leaves butter lettuce washed and dried
Instructions
- Prepare the Salmon Patties: In a large bowl, combine smoked salmon, beaten egg, panko, dill, lemon zest, and black pepper. Mix gently until evenly combined. Form mixture into 4 equal-sized patties and chill for 20 minutes to firm up.
- Make the Dill Yogurt Sauce: In a small bowl, stir together Greek yogurt, chopped dill, Dijon mustard, lemon juice, and a pinch of salt. Cover and refrigerate until ready to use.
- Prepare Cucumber Slaw: Toss julienned cucumber in vinegar with a pinch of salt. Let sit for 10 minutes, then drain slightly before using.
- Cook the Patties: Heat a nonstick skillet over medium heat (about 350°F / 175°C). Add a tiny bit of oil if necessary. Sear the salmon patties for 4–5 minutes per side until golden and warmed through.
- Assemble the Burgers: Toast the brioche buns lightly. Spread a spoonful of dill yogurt sauce on the base bun, top with butter lettuce, a warm salmon patty, cucumber slaw, and an extra drizzle of sauce. Cap with the top bun and serve immediately.
Notes
- Substitute smoked trout or cooked flaked salmon if smoked salmon isn't available.
- For a spicier variation, add a pinch of cayenne or horseradish to the yogurt sauce.
- To save time, patties and sauce can be made up to a day ahead.
Nutrition
Calories: 158kcalCarbohydrates: 5gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 69mgSodium: 750mgPotassium: 272mgFiber: 1gSugar: 2gVitamin A: 679IUVitamin C: 3mgCalcium: 62mgIron: 1mg
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