Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

02
Rachael Ray
30 Minute Meals

• 4 (6-oz) skinless salmon fillets, cut into large chunks
• 1 Tbsp grill seasoning (recommended: Montreal Seasoning by McCormick)
• 1 Tbsp poppy seeds
• 1 Tbsp sesame seeds
• 3 Tbsp chopped fresh dill
• Extra-virgin olive oil for drizzling
• ½ cup softened cream cheese
• 3 scallions, whites and greens, chopped
• ½ cup sour cream
• 1 tsp 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

To Make

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.