4 (6-ounce) skinless salmon fillets, cut into large chunks
1 tbsp grill seasoning
1 tbsp poppy seeds
1 tbsp sesame seeds
3 tbsp chopped fresh dill
Olive oil for drizzling
1/2 cup softened cream cheese
3 green onions, chopped
1/2 cup sour cream
1 tsp lemon juice
Lettuce,
Tomato, sliced
Red onion, sliced
Crusty kaiser rolls, split and toasted
Place the chunks of salmon in the food processor and pulse just until the salmon is coarsely ground. Transfer the meat to a mixing bowl and add grill seasoning, poppy seeds, sesame seeds and dill. Mix until everything is combined well. Divide the mixture into four equal portions and form into burger patties. Drizzle a little bit of olive oil over each side of the burger.
Preheat your grill or a frying pan over medium high heat. If using a grill, spray with cooking spray and if using frying pan drizzle a bit of olive oil in the pan. I like my burgers well done so I cook for about 4-5 minutes on each side. If you like your salmon still a bit pink in the middle, cook only 3 minutes on each side. If using your stove top, turn your oven on to broil.
While the salmon burgers are cooking, mix together the softened cream cheese and green onions. Stir in the sour cream. Place the crusty rolls face down on the grill or under the broiler, and toast. They only need a couple minutes so don't forget about them (like I did). You will have smoke and unappetizing black buns.
Assemble the burgers by spreading the scallion cream cheese over the toasted buns, top with the salmon burger, a piece of lettuce, tomato and onion (totally optional for me...as in...I hate raw onions.)
