Salmon Burger with Sweet Potato Fries

Instructions

1. 1

   Prepare the Salmon Mixture

   • Pat the salmon fillet dry with paper towels. Using a sharp knife, finely mince about one-third of the salmon until it forms a paste-like consistency. This will act as a binder.
   • Dice the remaining two-thirds of the salmon into small, 1/4-inch cubes for texture.
   • In a large bowl, combine the salmon paste, diced salmon, panko breadcrumbs, minced shallot, minced garlic, 2 tbsp of the chopped dill, lemon zest, 1 tbsp of the lemon juice, Dijon mustard, and the lightly beaten egg.
   • Season with 0.75 tsp salt and 0.5 tsp black pepper. Gently mix with your hands or a spatula until just combined. Do not overmix, as this can make the patties tough.
2. 2

   Form and Chill the Patties

   • Divide the mixture into 4 equal portions. Lightly wet your hands to prevent sticking.
   • Gently shape each portion into a patty about 1-inch thick and slightly wider than your burger buns (they will shrink slightly during cooking).
   • Place the formed patties on a plate or baking sheet lined with parchment paper. Cover and chill in the refrigerator for at least 20 minutes (or up to 4 hours). This step is crucial to help them firm up and hold their shape.
3. 3

   Make the Creamy Dill Sauce

   • While the patties are chilling, prepare the sauce. In a small bowl, whisk together the Greek yogurt, the remaining 1 tbsp of chopped dill, the remaining 1 tbsp of lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper.
   • Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
4. 4

   Cook the Salmon Patties

   • Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers.
   • Carefully place the chilled patties in the hot skillet, ensuring not to crowd the pan. Cook for 3-5 minutes per side, until golden brown, crisp, and cooked through.
   • The internal temperature should reach 145°F (63°C) on an instant-read thermometer. Avoid pressing down on the burgers as they cook to keep them juicy.
5. 5

   Assemble the Burgers

   • During the last minute of cooking, you can toast the burger buns, cut-side down, in the same pan or in a toaster.
   • To assemble, spread a generous amount of the creamy dill sauce on both the top and bottom buns.
   • Place a cooked salmon patty on the bottom bun. Top with a lettuce leaf and a few slices of red onion.
   • Cover with the top bun and serve immediately.