This is the absolute best salmon burger I have ever tasted and I suggest you make this tonight or at least very soon.

This burger is inspired by a recent visit to Square Burger where I had a great smoked salmon burger and a recipe by Mark Bittman for a Salmon Burger.

Smoked Salmon Burger

The key to a great salmon burger is of course the taste but also that the burger doesn’t fall apart when you bite into it.

This burger has a very pure salmon taste simply because it is almost entirely made of salmon. So you may ask how I keep the patty together? The secret is to grind 1/4 of the salmon to a paste and mix the rest of the chopped salmon into it.

Also, you want to cook these burgers in a non-stick skillet and not on a grill because these burgers are to fragile for this.

Makes 4 burgers

Ingredients

1 1/2 lbs skinless, boneless Atlantic salmon
4 large slices of Smoked Salmon
2 small shallots, peeled and chopped coarsely
2 tsp Dijon Mustard (preferably Maille)
1 tbsp capers, finely chopped
1/2 cup Panko breadcrumbs
1 tbsp fresh dill, chopped fine
Dill for presentation
1/4 cup mayonnaise
Salt and fresh ground pepper
Juice of 1/2 lemon
Oil
4 Brioche buns

Instructions

• Cut the salmon into large pieces, and combine 1/4 of the pieces with the mustard and shallots in a food processor. Process until the mixture becomes pasty, scraping down the sides as necessary
• Chop the remaining salmon into 1/4 inch pieces and combine with salmon paste in a bowl by hand. Stir in the breadcrumbs and capers. Season with salt and pepper. Shape into four patties. Store covered in refrigerator for up to 8 hours until ready to cook
• Heat oil in a non-stick skillet over medium-high heat. Once the skillet is very hot, carefully place the patties inside and cook 2-3 minutes per side, turning once. Top with a slice of smoked salmon and a tsp salmon roe if you can find some
• While the burgers are cooking stir the remaining dill and the lemon juice into the mayonnaise

Serve with the burgers on the bun. Top off with dill and enjoy.