Salmon Burgers With Havarti |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A fresh tasting summer burger Ingredients:
3 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon chopped fresh dill |
1 lb salmon fillet, skin removed |
1/2 cup panko breadcrumbs |
3 tablespoons grated havarti cheese |
1/4 cup chopped yellow onion |
1 teaspoon mustard |
2 tablespoons mayonnaise |
2 teaspoons chopped fresh dill |
sea salt |
fresh ground black pepper |
4 slices havarti cheese |
4 pumpernickel rolls |
Directions:
1. Make the mayonnaise: whisk the ingredients together in a small bowl; refrigerate until ready to use.
2. Preheat a charcoal grill or gas grill to med-high heat.
3. Make the burgers: slice the fillet into 1-inch strips, then cut the strips crosswise to create 1-inch cubes.
4. In a large bowl, mix the salmon cubes, panko, grated cheese, onion, mustard, mayonnaise, and chopped dill, until ingredients are evenly distributed; season with salt and pepper.
5. Form 4 patties of equal size and spray them on both sides with cooking spray.
6. Broil or grill the burgers, turning once when lightly browned and crispy, about 4 minutes on each side.
7. Arrange the slices of cheese on the burgers; place pumpernickel rolls cut side down on the grill rack; close the lid and, if using a gas grill, turn off the heat.
8. Remove after the cheese is melted and the buns are toasted, about 2 minutes.
9. Serve burgers on grilled rolls, topped with Dill Mayonnaise.
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