Rachael Ray Everything Salmon Burgers are quick, easy dinner patties made with fresh salmon, poppy seeds, sesame seeds, and chopped dill, ready in 30 minutes. That makes them a go-to weeknight dinner or summer cookout option, since the food processor does most of the prep work for you.
Pulsing the salmon in a food processor is the step that matters most, because over-processing turns the patties mushy instead of tender. You want a coarse, chunky grind so the burgers hold together on the grill or in the skillet.
This version stands apart with its everything bagel-inspired seasoning of poppy and sesame seeds mixed right into the meat. The tangy cream cheese and sour cream sauce then mirrors a classic schmear, which ties the whole concept together.
Rachael Ray Everything Salmon Burgers
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes765
kcalFresh salmon patties seasoned with poppy seeds, sesame seeds, dill, and grill seasoning, then served on toasted kaiser rolls. A tangy cream cheese and sour cream sauce with scallions and lemon finishes each burger.
Ingredients
- For the Burgers:
4 (6-ounce) skinless salmon fillets, cut into large chunks
1 tablespoon grill seasoning (such as Montreal Seasoning)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3 tablespoons chopped fresh dill
Extra-virgin olive oil, for drizzling
4 crusty kaiser rolls, split and toasted
- For the Sauce:
1/2 cup softened cream cheese
3 scallions, whites and greens, chopped
1/2 cup sour cream
1 teaspoon lemon juice
- For Topping:
Green leaf lettuce
Sliced tomato
Sliced red onion
Directions
- Grind the salmon:Place the salmon chunks in a food processor and pulse until coarsely ground, leaving visible chunks throughout.
- Season the meat:Transfer the ground salmon to a bowl and mix in the grill seasoning, poppy seeds, sesame seeds, and chopped dill until combined.
- Form the patties:Shape the mixture into 4 equal patties and drizzle both sides lightly with olive oil.
- Cook the burgers:Heat a grill to medium-high or a large skillet with olive oil over medium-high heat. Cook the patties for 3 minutes per side for a pink center, or 4 to 5 minutes per side for fully cooked.
- Make the sauce:Combine the softened cream cheese and scallions in a bowl, then fold in the sour cream and lemon juice until smooth.
- Assemble: Place each burger on a toasted kaiser roll and top with lettuce, tomato, red onion, and a generous spoonful of the scallion cream cheese sauce.
FAQs
How do you know when salmon burgers are done cooking?
Salmon burgers cook faster than beef because the fish is leaner and holds less fat to render down. Medium-high heat for three to five minutes per side gives you a nice sear without drying out the center. You can check doneness by pressing gently with a spatula, since a firm patty means it is fully cooked through.
Can you make these salmon burgers without a food processor?
You can skip the food processor and chop the salmon by hand with a sharp knife on a clean cutting board. Dice it into small, even pieces about the size of peas, then mix in the seasonings until everything is well distributed. Hand-chopping takes a few extra minutes but gives you more control over the final texture of each burger.
What type of bun works best for salmon burgers?
Kaiser rolls work best because they are sturdy enough to hold the sauce without falling apart or getting soggy. Brioche buns or ciabatta rolls also work well for this recipe if you toast them first on the grill. Soft hamburger buns tend to break down under the cream cheese sauce, so a crustier bread is always the better choice.
How long does the cream cheese sauce keep in the fridge?
The cream cheese sauce stays fresh in the refrigerator for up to three days when stored in a sealed container. Make it ahead and let it come to room temperature before serving so it spreads more easily on the buns. You can also thin it with a small squeeze of lemon juice if it thickens too much after sitting overnight.
Can you freeze salmon burgers for later?
Cooked salmon burgers freeze well for up to two months when wrapped tightly in plastic wrap and then in foil. Thaw them overnight in the refrigerator before reheating in a skillet over medium heat until they are warmed through. Raw patties also freeze well for meal prep, though you should place parchment paper between each one to prevent sticking.
