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PREP 30 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

Burgers
  • 2 Slices of crusty bread
  • 4 Salmon fillets (skin off or on, it is up to you!) diced approx. 1cm cubed pieces (save 1/4 to one side)
  • ½ bunch of dill (stems removed)
  • 1 Heaped teaspoon Tomato Paste
  • 2 Garlic cloves crushed
  • 1 tbsp Lemon Juice
  • Salt and pepper to taste
  • American Cheese slices (Optional)
  • 2 Brioche Buns
  • 2 tbsps Tomato Chutney
  • ½ Vine Tomato (Finely Sliced)
  • Rocket to garnish
Smoked Paprika Tartare Sauce
  • 6 tbsps Mayonnaise
  • 2 tsps Smoked Paprika
  • 2 tbsps Capers
  • 2 tbsps Gherkins (Finely Diced)
  • 1 tbsp Dill (Finely Chopped)
Tomato and Dill Salmon Burgers and Smoked Paprika Tartare Sauce

Tomato and Dill Salmon Burgers and Smoked Paprika Tartare Sauce

For the sauce...

  • Mix all ingredients together. That's it, no mucking about!

For the burgers...

  1. In a food processor, add the bread and blitz until you have fine breadcrumbs.
  2. Clean and dry out the food processor and add 3/4 of the salmon, dill, tomato paste, crushed garlic, lemon juice and salt and pepper.
  3. Blitz until all is fully incorporated into a paste.
  4. Put the mixture into a bowl and add the remaining diced salmon and breadcrumbs.
  5. Mix fully until everything is mixed evenly throughout.
  6. Separate into even quantities and form into patties.
  7. Pop in the fridge for a minimum of an hour.
  8. Preheat your oven to 200℃ .
  9. In a pan on a medium high heat add a dash of olive oil and fry off each side of the burgers 1-2 minutes a side until a nice golden colour is achieved.
  10. Add the patties to a baking tray and top with cheese (leave off if you prefer) and add to the oven for 8-10 minutes until cooked through.
  11. Toast the buns.
  12. Add tomato chutney to the bottom bun, sliced tomato and pinch of rocket.
  13. Top with the salmon burger.
  14. Add the tartare sauce onto the burger and place on the lid.
  15. Enjoy.
Tomato and Dill Salmon Burgers and Smoked Paprika Tartare Sauce

Tomato and Dill Salmon Burgers and Smoked Paprika Tartare Sauce

PREP 30 minutes
TOTAL 1 hour
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

Burgers
  • 2 Slices of crusty bread
  • 4 Salmon fillets (skin off or on, it is up to you!) diced approx. 1cm cubed pieces (save 1/4 to one side)
  • ½ bunch of dill (stems removed)
  • 1 Heaped teaspoon Tomato Paste
  • 2 Garlic cloves crushed
  • 1 tbsp Lemon Juice
  • Salt and pepper to taste
  • American Cheese slices (Optional)
  • 2 Brioche Buns
  • 2 tbsps Tomato Chutney
  • ½ Vine Tomato (Finely Sliced)
  • Rocket to garnish
Smoked Paprika Tartare Sauce
  • 6 tbsps Mayonnaise
  • 2 tsps Smoked Paprika
  • 2 tbsps Capers
  • 2 tbsps Gherkins (Finely Diced)
  • 1 tbsp Dill (Finely Chopped)

For the sauce...

  • Mix all ingredients together. That's it, no mucking about!

For the burgers...

  1. In a food processor, add the bread and blitz until you have fine breadcrumbs.
  2. Clean and dry out the food processor and add 3/4 of the salmon, dill, tomato paste, crushed garlic, lemon juice and salt and pepper.
  3. Blitz until all is fully incorporated into a paste.
  4. Put the mixture into a bowl and add the remaining diced salmon and breadcrumbs.
  5. Mix fully until everything is mixed evenly throughout.
  6. Separate into even quantities and form into patties.
  7. Pop in the fridge for a minimum of an hour.
  8. Preheat your oven to 200℃ .
  9. In a pan on a medium high heat add a dash of olive oil and fry off each side of the burgers 1-2 minutes a side until a nice golden colour is achieved.
  10. Add the patties to a baking tray and top with cheese (leave off if you prefer) and add to the oven for 8-10 minutes until cooked through.
  11. Toast the buns.
  12. Add tomato chutney to the bottom bun, sliced tomato and pinch of rocket.
  13. Top with the salmon burger.
  14. Add the tartare sauce onto the burger and place on the lid.
  15. Enjoy.