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Scandinavian Inspired Salmon Burgers

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. 
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Course
Cuisine: American, scandinavian
Keyword: fish burgers, gluten free burgers, salmon burgers
Servings: 6 Burgers
Calories: 381kcal
Author: Jen Pinkston

Ingredients

  • 1 tablespoon avocado oil
  • 100 % rye bread or pumpernickel bread
  • 12 oz salmon canned, I use this brand
  • 3 tablespoon fresh dill*
  • 2 tablespoon green onion chopped
  • 2 eggs
  • 2 tablespoon +1 teaspoon fresh lemon juice
  • 2 tablespoon grainy mustard
  • ½ c gluten free breadcrumbs
  • ¼ c frozen peas thawed
  • ¼ teaspoon salt
  • Pinch pepper

Toppings:

  • Sprouts I used onion sprouts
  • Radishes thinly sliced
  • Tartar Sauce

Instructions

  • 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.

Notes

You can use dried dill but bring it down to about 1.5 tbsp.

Nutrition

Calories: 381kcal | Carbohydrates: 49g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 715mg | Potassium: 461mg | Fiber: 6g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 3mg