It’s #BurgerWeek! In conjunction with some of my favorite food bloggers, hosted by Noshon.It, we are bringing you a full week of crazy delicious burgers of all kinds. My contribution to the party is an incredibly delicious Salmon Burger topped with a creamy yogurt caper sauce. And what goes better with Salmon Burgers than a Quick-Pickled Cucumber Salad? It’s all has a very Scandinavian feel, doesn’t it? It’s salmon season right now, so this was a great time to experiment.
I hope you’re not tired of my Ode to Cucumbers yet because I can’t make any promises to stop anytime soon. I absolutely love them. This salad is very simple, as the best salads are. Just cucumbers, shallots, vinegar, salt and pepper, dill, and a little sugar. The cucumbers soften just a bit, but don’t lose their crunch. It’s a very refreshing salad to have; it helps cut through any richness and adds a fresh, crisp element. It’s the perfect side for this burger.
The yogurt sauce has a rounded tablespoon of briny capers. It’s a makeshift tartar sauce, but tastes much better, in my opinion. Not that I’m down on tartar sauce, it can just feel too heavy at times. The yogurt feels a lot lighter and fresher. All of these flavors so work well together. The salmon burger itself is very flavorful, but adding that extra layer of flavor with the capers takes it up another notch.
And now for some fun!
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Be sure to check out the other fabulous burgers being shared today:
Whole Wheat Brioche Hamburger Buns from The Clever Carrot
Teriyaki Pina Colada Burger from Oh Sweet Basil
Fajita Burger from Bless This Mess
Bagel Burgers with Dill Pickle Cream Cheese from Foodie With Family
Campfire Breakfast Burgers from Jelly Toast
French Onion Soup Burger from Bakeaholic Mama
Low Carb Reuben Burgers from All Day I Dream About Food
Chorizo Nacho Burger Sliders from Little Leopard Notebook
And some more salmon recipes:
Citrus-Avocado Salmon Salad
Hot Salmon Spinach Dip
Cedar Planked Coho Salmon with Lime Chile Butter
Salmon with Thai Pineapple Cucumber Salad
Salmon Nicoise Salad
Sockeye Salmon with Spring Vegetables and Sautéed Greens
- For quick-pickled cucumber salad:
- 1 seedless cucumber, very thinly sliced
- 2 shallots, thinly sliced
- ¼ cup white or rice wine vinegar
- 1 small sprig fresh dill, minced
- 1 tsp. sugar
- ¼ tsp. sea salt
- fresh cracked pepper, to taste
- For burgers:
- 1 pound wild-caught salmon, thawed if frozen, finely chopped
- ½ cup bread gluten-free bread crumbs
- 1 egg, lightly beaten
- 1 large shallot, minced
- 1 Tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- For sauce:
- ½ cup plain Greek yogurt
- Zest of 1 lemon
- 1 Tablespoon capers, rinsed and drained, finely chopped
- 1 Tablespoon finely minced dill
- salt and black pepper, to taste
- For serving:
- 4 gluten-free or regular buns
- 1 cup baby spinach
- For quick-pickled cucumber salad: place cucumber slices and shallot in a bowl. Add the vinegar, dill, sugar, salt and pepper. Toss to combine. Set aside for 15-20 minutes before serving. Cover and refrigerate leftovers for two to three days.
- For salmon burgers: using a very sharp, thin knife, remove skin from salmon fillets. Check for any pin bones and remove them. Finely chop the salmon and place it in a medium bowl with the shallot and remaining ingredients. Gently mix with a fork until well-combined.
- Line a rimmed baking sheet with parchment paper. Move oven rack so it is set 4 inches from the heat source. Set broiler to low. Form the salmon mixture into four evenly sized patties about 3½ to 4-inches in diameter, and about 1-inch thick. Place the patties on the lined baking sheet, and slide it into the oven. Stay close by. Broil for 6-8 minutes, then rotate the baking sheet. Do not turn the burgers over. Broil for an additional 6-8 minutes, or until cooked through. They will be cooked when they are opaque throughout and browned on top.
- For yogurt caper sauce: while the burgers are broiling, mix together the yogurt and other sauce ingredients in a small bowl.
- To serve: toast the buns, if desired, and divide the baby spinach between the four buns. Top with salmon burger and a big spoonful of yogurt caper sauce. Serve with the cucumber salad on the side.