Salmon Burgers with Red Onions and Dill Sauce


Main Dish
Salmon Burgers with Red Onions and Dill Sauce

Primary Media

Salmon burger served between two slices of grilled bread and topped with onions and dill sauce

User Rating

3.82 out of 5 stars
Rate it:
22 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Pickled red onions punch up the flavor of these healthful burgers. The combination of red onions and dill sauce packs plenty flavor into this burger. 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    ½ c. Hy-Vee light sour cream
    1 Hy-Vee kosher baby dill pickle, finely chopped
    1 tbsp. chopped fresh dill
    1 tsp. Hy-Vee lemon juice
    ½ medium red onion, thinly sliced
    ½ c. lime juice
    Pinch kosher salt
    1 lbs. skinless boneless salmon fillets
    1 Hy-Vee large egg, lightly beaten
    ¾ c. Hy-Vee panko bread crumbs
    ¼ c. thinly sliced green onions
    1 clove garlic, minced
    1 tbsp. Hy-Vee light soy sauce
    1 tsp. Hy-Vee Select balsamic vinegar
    ½ tsp. freshly ground Hy-Vee black pepper
    ¼ tsp. kosher salt
    1 tbsp. Hy-Vee Select olive oil
    8 slice(s) Hy-Vee bacon, cooked and drained
    8 (1/2-inch-thick) crosswise-cut slices Hy-Vee Baking Stone French bread
    Baby arugula leaves, for serving


    1. Combine sour cream, chopped pickles, chopped dill and lemon juice in a small bowl. Cover and refrigerate for at least 1 hour.
    2. Toss together onions and lime juice in a shallow bowl. Sprinkle with a pinch of kosher salt. Let stand at room temperature for about an hour.
    3. Meanwhile, cut salmon into 1-inch chunks. Place in a food processor fitted with a metal blade. Pulse just until coarsely ground (do not over-process); set aside.
    4. In a large bowl, combine egg, panko, green onions, garlic, soy sauce, balsamic vinegar, pepper and kosher salt. Stir in salmon. With damp hands, shape into four 3/4-inch-thick patties. Cover and refrigerate for at least 30 minutes and up to 8 hours. Brush patties with olive oil.
    5. For a charcoal grill, grill patties on a greased rack of an uncovered grill directly over medium coals for 8 minutes or until internal temperature reaches 160 degrees, turning once halfway through grilling. Toast bread slices on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then bread slices, on grill rack over heat. Cover; grill as directed.)
    6. To serve, line each bottom slice of bread with arugula and 2 slices bacon. Add burgers and top with dill sauce and remaining slices of grilled bread.

    Nutrition facts


    590 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 135mg
    • Sodium: 1030mg
    • Total Carbohydrates: 42g
    • Protein: 36g

    Daily Values

    Vitamin A 10%
    Vitamin C 10%
    Iron 15%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Summer 2012.