Build a Better Burger 25th Anniversary Recipe: Lemon-Scented Salmon Burgers

 

Lemon-Scented Salmon Burgers, a finalist in the 2012 Sutter Home Build a Better Burger Recipe Contest, celebrate a classic combination.

Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home White Zinfandel.

INGREDIENTS

ZESTY DILL SPREAD

6 slices pre-cooked or freshly cooked bacon, crumbled

1 cup sour cream

1 tablespoon mayonnaise

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

2 teaspoons fresh lemon juice

 

PATTIES

1/4 cup panko breadcrumbs

2 pounds fresh salmon fillet, ground or finely chopped

1 1/2 egg whites

2 teaspoons smoked sea salt

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh thyme leaves

1 teaspoon Dijon mustard

 

Vegetable oil, for brushing on the grill rack

3 medium lemons, halved

6 slices fresh mozzarella cheese

3 tablespoons butter, softened 

6 challah buns, split

6 (1/4-inch-thick) slices large heirloom tomato

6 red-leaf lettuce leaves

 

 

To make the spread, combine all of the ingredients in a medium bowl and blend well. Cover and refrigerate.

 

To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties. Cover and refrigerate.

 

Brush the grill with vegetable oil, Place the patties on the grill, cover and cook, for 3 to 4 minutes per side. During the final 2 minutes of cooking, squeeze half a lemon over each patty and add a slice of cheese. Butter the cut surfaces of the buns and place, cut side down, around the outer edges of the grill to lightly toast.

 

To assemble the burgers, spread equal amounts of dill spread on the toasted surfaces of each bun. Place a patty on each bottom bun, followed by a tomato slice and lettuce leaf. Add the bun tops and serve.

 

 

 

 

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