Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce (Rachael Ray) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
4 (6-ounce) skinless salmon fillets, cut into large chunks |
1 tablespoon grill seasoning, (recommended: montreal seasoning by mccormick) |
1 tablespoon poppy seeds |
1 tablespoon sesame seeds |
3 tablespoons chopped fresh dill |
extra-virgin olive oil for drizzling |
1/2 cup softened cream cheese |
3 scallions, whites and greens, chopped |
1/2 cup sour cream |
1 teaspoon lemon juice |
green leaf lettuce, for topping |
sliced beefsteak or vine ripe tomato, for topping |
sliced red onion, for topping |
crusty kaiser rolls, split and toasted |
Directions:
1. Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
2. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
3. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
4. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
5. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.
|
|