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Lunch / Dinner

Salmon Burgers with Smoked Paprika Sauce

Swap ground beef for fresh salmon to make killer salmon burgers. Akin to a crab cake, these tender salmon patties will melt in your mouth with an explosion of fabulous flavors.

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Ingredients

WHISK:

PULSE:

ASSEMBLE:

Test Kitchen Tip

Since these patties are so delicate, the longer they freeze, the better they’ll hold together when frying.

Instructions

Whisk together mayonnaise, sour cream, dill, paprika, and pepper flakes; season with salt.

Pulse cracker crumbs, mayonnaise, minced onion, lemon juice, mustard, egg white, garlic powder, onion powder, thyme, and black pepper in a food processor to combine. Add salmon and capers; pulse until semi-smooth with a few larger pieces.

Gently shape salmon mixture into four patties the same size as the buns, then freeze until firm, 10–15 minutes. Dredge salmon patties in panko.

Heat oil in a large nonstick skillet over medium-high until shimmering. Add patties and fry until golden brown, about 3 minutes per side.

Assemble burgers on buns with lettuce, tomato, and sliced onion. Serve burgers with sauce.

Salmon-Burgers-with-Smoked-Paprika-Sauce-Step1

Pulse salmon mixture, scraping down sides, until salmon is mostly minced with a few larger pieces.

Nutritional Facts

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