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Salmon-Dill Burgers
with Marinated Cucumber & Roasted Potatoes
55 MIN
2 Servings
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.
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NutritionPER SERVING
-
Calories750 Cals (est.)
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fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
1 Cage-Free Farm Egg
- 2 Sesame Seed Buns
- 2 cloves Garlic
- 1 Persian Cucumber
- ¾ lb Yukon Gold Potatoes
- 1 bunch Dill
- 1 Tbsp Sugar
- 1 Tbsp White Wine Vinegar
- ¼ cup Panko Breadcrumbs
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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