Grilled Salmon Burgers with Lemon Dill Sauce
Pan-seared salmon patties blended with Dijon mustard, capers, and fresh dill, topped with a bright lemon dill mayo sauce. Served on toasted buns with avocado, tomato, red onion, and lettuce. Quick weeknight dinner with restaurant-quality flavor.
Ingredients
- 20 ounce salmon fillethalibut fillet1:1fish-free
white fish alternative
- 2 tablespoon Dijon mustard
- 5 tablespoon shallot, minced
- 1 tablespoon capers
- 4 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 2 tablespoon yellow mustard
- 1 lemon zest and juice
- ¼ teaspoon cayenne pepper
- 2 teaspoon shallot, minced
- 2 teaspoon fresh basil, chopped
- 4 hamburger bunhalibut fillet1:1fish-free
white fish alternative
- 1 avocado sliced
- 4 slice tomato
- red onion, sliced(optional)
- 4 lettuce leafhalibut fillet1:1fish-free
white fish alternative
Instructions
- 1
Combine salmon fillet, Dijon mustard, shallot, capers, fresh dill, salt, and ground black pepper in a food processor or blender.
- 2
Pulse and scrape down sides until salmon is coarsely ground with some small chunks remaining; avoid over-pureeing.
- 3
Transfer mixture to a medium bowl and add breadcrumbs, mix with spatula until combined.
- 4
Divide salmon mixture into 4 equal patties about 1/2 inch thick, cover, and refrigerate until ready to grill.
- 5
Heat grill to medium-high heat, clean and oil the grates.
- 6
Reduce heat to medium, grill patties covered for 4 minutes, flip, and cook covered 3 to 4 minutes more until internal temperature reaches 130 degrees F (131°F).
- 7
Grill hamburger buns for a few minutes until warm and toasted.
- 8
Whisk together mayonnaise, yellow mustard, lemon zest, lemon juice, cayenne pepper, shallot, fresh dill, and fresh basil in a small bowl.
- 9
Spread about 1 tablespoon lemon dill sauce on each bottom bun, top with a salmon patty, avocado, tomato slices, red onion, and lettuce leaf.
Tips
Do not over-process the salmon mixture; coarse chunks provide better burger texture and prevent density.
Refrigerate patties before grilling to help them hold together and cook evenly.
Internal temperature of 130 degrees F (55 degrees C) ensures food safety while keeping salmon moist; do not exceed.
Toasted buns provide structural support and prevent sogginess from the sauce.
Good to Know
Cooked patties (without bun and toppings) keep refrigerated up to 3 days. Freeze uncooked patties up to 3 months.
Form and refrigerate patties up to 24 hours before grilling. Prepare lemon dill sauce up to 1 day ahead; store covered.
Serve immediately while buns are warm and salmon is at target temperature. Provide toppings on the side for customization.
Common Mistakes
Over-process salmon mixture to avoid dense, paste-like patties that fall apart during grilling.
Skip refrigeration step to avoid patties breaking apart on the grill.
Overcook salmon beyond 130 degrees F to avoid dry, flavorless burgers.
Substitutions
white fish alternative
richer flavor
budget-friendly option