As I reported in this post about salmon noodle casserole, I easily succumbed to the lure of a large sleeve of canned salmon on a trip to Costco. I had a couple more cans left, so when my friend Heather of All Roads Lead to the Kitchen suggested the Fish Friday Foodies make burgers this month…
And because I’m a bread nutcase, I definitely had to make ridiculously soft and tasty homemade hamburger buns to go with these salmon burgers.
These burgers are finished with a delicious and nutritious Greek yogurt dill sauce. In addition, I layered some baby arugula, kale, and spinach onto the burger. Perfection!
The burgers are so flavorful, and the buns are incredibly soft. Mr. Kitchen, a total carnivore, loved these burgers too.
I used salmon packed in oil, and used a tablespoon of the oil to moisten the burgers. If your salmon is packed in water, you can add olive oil or melted butter to your burger mixture.
And the buns! I know I already mentioned how soft they are. They are also really airy and light, and so easy to make. I made these in the morning and served them for dinner with the salmon burgers.
I brushed mine with an egg white wash and sprinkled them with poppy seeds.
After the recipes, be sure to visit the links for more amazing #FishFridayFoodies burgers.
Oh… before I go… a couple of hints:
- If you have any leftover salmon burgers, refrigerate them. They make a great appetizer. Just break them up and mix them with the leftover dill sauce. Spread the mixture on a toasted bagel, cracker, or melba toast. Delicious.
- If you’d like smaller burger buns, you can divide the dough into 12 pieces, and reduce the baking time to about 12 to 15 minutes. You can even use the dough to make 24 slider buns.
- Store bought buns, such as King’s Hawaiian, would be just fine with these burgers.
- 2 eggs
- 14 ounces of oil packed canned salmon, drained and flaked, oil reserved
- 84 grams saltine cracker crumbs (about 1 cup)
- 52 grams (about 1/2 cup) chopped celery
- 30 grams (about 1/4 cup) chopped red onion
- 1 tablespoon Korean gochujang sauce (you can substitute Sriracha if you can’t find the gochujang)
- 4 to 6 twists of freshly ground black pepper
- Reserved oil or melted butter
- 3 tablespoons olive oil
- In a medium bowl, beat the eggs.
- Add the salmon, cracker crumbs, celery, onion, gochujang, pepper, and mix.
- Add a tablespoon or two of the oil or butter to the mixture.
- Divide the mixture into four equal parts and shape into burgers.
- Heat the olive oil in a 12 inch frying pan over medium high heat and add the burgers. Fry until just browned, about 2 to 3 minutes per side.
- Serve on a toasted hamburger bun that has been spread with Greek yogurt dill sauce and topped with baby spinach, kale, and arugula.
Greek Yogurt Dill Sauce
- 1/4 teaspoon salt
- Pinch of pepper
- 1 1/2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 3/4 teaspoons dried dill weed
- 3/4 cup Greek yogurt
- Whisk together all of the ingredients in a small bowl.
- Cover and refrigerate for at least an hour.
Homemade Poppy Seed Hamburger Buns
- 170 to 227 grams lukewarm water
- 28 grams unsalted room temperature butter
- 1 large egg
- 418 grams unbleached all purpose flour
- 50 grams sugar
- 1 1/4 teaspoon salt
- 1 tablespoon instant yeast
- 1 egg white whisked with 1 teaspoon water
- Poppy seeds
- Add all of the ingredients up to the yeast (not the egg white or poppy seeds) to the bowl of a stand mixer, and mix with the dough hood for 7 to 10 minutes, until the dough is smooth. I used about 200 grams of water, as the weather was slightly humid.
- Cover the bowl with plastic wrap, and let rise for 1 to 2 hours, until doubled.
- Remove the dough from the bowl, gently deflate it, and divide it into 8 equal pieces. Shape the pieces into a round ball, and then flatten them with the palm of your hand into disks, about 4 inches across.
- Place the disks on a parchment lined half sheet pan, and cover with plastic wrap. Let rise for about an hour, until puffy. In the meantime, preheat the oven to 375 degrees F.
- When the buns are ready to bake, brush them with the egg white wash, and sprinkle them with the poppy seeds.
- Bake for 15 to 20 minutes, until golden brown.
- Cool the buns on a wire rack.