Salmon-Dill Burgers with Marinated Cucumber & Roasted Potatoes

Salmon-Dill Burgers

with Marinated Cucumber & Roasted Potatoes

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Bright and aromatic, dill is a longtime favorite to pair with rich salmon. In tonight's salmon burgers, it adds a layer of freshness along with tart sour cream and marinated cucumber. Forming the patties with breadcrumbs and egg helps bind them together—be sure to let them rest for at least 5 minutes before cooking, to ensure the breadcrumbs soak up plenty of moisture and keep the burgers intact in the pan.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Salmon-Dill Burgers with Marinated Cucumber & Roasted Potatoes
Title
time-saving
tips & techniques
Persian Cucumber
Dill
Sugar
Sesame Seed Buns
Yukon Gold Potatoes
How To: Hold a Chef's Knife
Garlic
White Wine Vinegar
Panko Breadcrumbs
Sour Cream
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & season the sour cream:
1 Prepare the ingredients & season the sour cream:

Preheat the oven to 475ºF. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Thinly slice the cucumber into rounds. Peel and finely chop the garlic. Finely chop the dill. Halve the buns. Place the sour cream in a bowl; season with salt and pepper to taste.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Cook & flake the salmon:
3 Cook & flake the salmon:

While the potatoes roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Wipe out the pan. When cool enough to handle, carefully remove and discard the skin from each cooked fillet. Using 2 forks, flake the fillets into small pieces.

Marinate the cucumber:
4 Marinate the cucumber:

While the potatoes continue to roast, in a bowl, combine the cucumber, vinegar, sugar, half the garlic, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Form & cook the patties:
5 Form & cook the patties:

While the cucumber marinates, to the bowl of flaked salmon, add the dill, egg, breadcrumbs, remaining garlic, and a drizzle of olive oil. Season with salt and pepper; gently mix to combine. Using your hands, form the mixture into two 3/4-inch-thick patties. Transfer to a plate and let rest for 5 minutes. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Toast on medium-high 1 to 2 minutes, or until browned. Transfer to a clean, dry work surface. Spread a layer of the seasoned sour cream onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and marinated cucumber (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potatoes between 2 dishes. Enjoy!

Tips from Home Chefs

Get Plans

Salmon-Dill Burgers

Prepare the ingredients & season the sour cream:
How To: Hold a Chef's Knife
How To: Peel Garlic
1 Prepare the ingredients & season the sour cream:

Preheat the oven to 475ºF. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Thinly slice the cucumber into rounds. Peel and finely chop the garlic. Finely chop the dill. Halve the buns. Place the sour cream in a bowl; season with salt and pepper to taste.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Roast the potatoes:
Cook & flake the salmon:
3 Cook & flake the salmon:

While the potatoes roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Wipe out the pan. When cool enough to handle, carefully remove and discard the skin from each cooked fillet. Using 2 forks, flake the fillets into small pieces.

4 Marinate the cucumber:

While the potatoes continue to roast, in a bowl, combine the cucumber, vinegar, sugar, half the garlic, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the cucumber:
Form & cook the patties:
5 Form & cook the patties:

While the cucumber marinates, to the bowl of flaked salmon, add the dill, egg, breadcrumbs, remaining garlic, and a drizzle of olive oil. Season with salt and pepper; gently mix to combine. Using your hands, form the mixture into two 3/4-inch-thick patties. Transfer to a plate and let rest for 5 minutes. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Toast on medium-high 1 to 2 minutes, or until browned. Transfer to a clean, dry work surface. Spread a layer of the seasoned sour cream onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and marinated cucumber (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potatoes between 2 dishes. Enjoy!

Toast the buns & plate your dish:
Browse Steps
1 of 6