This delish salmon burger encompasses one of my favorite open faced bites from my visit to Denmark. The centerpiece is the salmon but the star is the dill. Enjoy as the Danish do, open faced or traditionally between to buns.
- 1 tbsp avocado oil
- 100% rye bread or pumpernickel bread
- 12 oz salmon, canned, I use this brand
- 3 tbsp fresh dill*
- 2 tbsp green onion, chopped
- 2 eggs
- 2 tbsp +1 tsp fresh lemon juice
- 2 tbsp grainy mustard
- ½ c gluten free breadcrumbs
- ¼ c frozen peas, thawed
- ¼ tsp salt
- Pinch pepper
- Sprouts (I used onion sprouts)
- Radishes, thinly sliced
- Tartar Sauce
- In a medium mixing bowl combine salmon, green onion, fresh dill, eggs, lemon juice, mustard, breadcrumbs, peas, salt and pepper.
- Once mixed well form into patties.
- Heat oil over medium-low heat then add patties and cover with a lid and cook for 3-4 minutes.
- Keep in mind that salmon burgers are a bit more tender and flaky than meat burgers so just take care when flipping.
- Flip and cover for another 4 minutes or until both sides are browned.
- Serve on dark bread topped with sprouts, radishes, and tartar.
You can use dried dill but bring it down to about 1.5 tbsp.