Salmon Burgers with Dill Tartar Sauce

My daughter and I love this recipe. I also added about 2 T panko and a tsp of horseradish. Also added a little horseradish to sauce, we like a little heat. This recipe is a keeper!

• kathiw

• 9/10/2013

Excellent salmon burger recipe. I like it as is but have also added a small amount of smoked salmon (wet smoke, not dry) to give it an added dimension of taste. Suggest adding a small amount (2T or so) of panko to help the burger set up. No access to a BBQ so I fry it on a cast iron pan, and it is still a lovely treat year-round.

• GnightGracie

• Victoria BC

• 7/19/2010

I made these burgers almost exactly as written. I added about a teaspoon of horseradish to the burger mix and to the sauce. And I had some leftover arugula in the house, so used that instead of buying bibb lettuce. I chilled the burgers for about two hours before we grilled them. They were AMAZING! The texture is what was really great. The flavor was great, the lemon zest in the sauce really came through, but it really had the satisfaction of eating a burger with out the guilt. We will make these once a week for sure. I would love to do a wasabi mayo and maybe cucumber or avocado slices.

• kislone

• Chicago

• 4/24/2009

Very good. To expedite things, added the lemon juice, zest and a little extra tartar sauce to the first part of the recipe and skipped making the sauce. Also used one egg white to ensure it held together. Put on bun with lemon juice and it was healthful and delicious.

• lldaly

• Atlanta, GA

• 7/27/2008

This was absolutely delicious. I followed the recipe as written but added thinly sliced cucumber to the list of condiments. Used spinach instead of lettuce. Very moist burgers. Possibly the best I've ever had.

• Anonymous

• Dallas, TX

• 6/2/2008

I thought it was very easy to make and very fast. I chose to use a yogurt dill sauce which was delicious plus added panko bread crumbs. No problem on the grill, no sticking. Just make sure not to over cook.

• Anonymous

• boston, ma

• 7/20/2007

It's just me and my husband for the 4th this year so I'm making these easy delicious burgers. To answer the cook from NY, I would use at least 1/3 cup panko crumbs (just eyeballing it in my mind), if not more; you want the burgers to feel thick and adhesive without becoming gummy. Previously I used part of the bottom of a sesame bun (see earlier review) and that worked well too. Panko crumbs are lighter so more might be called for volume-wise when measuring. I'd also like to suggest using Alaskan Coho salmon which has such a lovely deep "salmon" hue!

• viktoria13

• Los Angeles

• 7/3/2007

How much panko needs to be added to these burgers to keep them from falling apart? Am making for the Fourth and don't want to chance it if possible.... Thanks!

• Anonymous

• ny

• 6/29/2006

I wasted a perfectly good salmon filet for these tasteless burgers. I wouldn't have guessed they were made of salmon if I hadn't prepared them myself. They weren't nasty, but they sure needed something--maybe onion and pickle, maybe cumin? I regret not just grilling the filet and sprinkling it with olive oil, lemon, and dill.

• momo2004

• Berkeley, CA

• 5/24/2005

This recipe is actually one of my staples. I actually use whole plain yogurt instead of the tartar sauce. I put it in the food processor with seedless cucumber, zested lemon and the dill. Quite delicious!!

• Anonymous

• Durham, NC

• 8/17/2003

Very simple, very good! I also used Japanese breadcrumbs to hold the burgers together. I chilled for about an hour and 1/2 and had no problems with them falling apart. We loved the addition of the lemon to the tartar sauce. I'll be making this one again.

• Anonymous

• Raleigh, NC

• 6/18/2003

This was a great way to make salmon, and So quick and easy! My husband loved it, he said it was possibly the best meal we have made. I read the reviews and decided to add some breadcrumbs, I used japanese Panko breadcrumbs. I have made this twice already and the first time I refrigerated it for over an hour, the second time for only about 15 minutes, turned out the same both times. Great!

• Anonymous

• Seattle

• 6/9/2003

I bought some beautiful fresh Alaskan salmon for this recipe. Because I was worried the patties might not hold and also at the insistence of my fishmonger (the Alaskan salmon was top of the line and was of quite low fat content), I added a little bread to the mixture - just half of the bottom half of one sesame bun. The patties were firm -- I had refrigerated them for several hours! -- The second time, I remembered to add the lemon zest to purchased - yes, purchased! - tartar sauce - absolutely indispensable touch! I can't stress the importance of adding some bread to the mix to ensure burgers that hold together!

• Victoria

• Los Angeles, CA

• 9/8/2002

Outstanding - Add 1 Tablespoon Garlic Mustard to Dill Sauce and omitted lemon.

• Anonymous

• Lodi, CA

• 8/27/2002

我们宁愿只是烤鲑鱼片寡糖r own and then use the dill-lemon tartar sauce on the bun. That way you don't have to worry about it falling apart and the salmon is still nice and flaky.

• Anonymous

• Vancouver, Canada

• 8/7/2002