Ingredients:

  • 1.5 lb fresh salmon fillet, skin and pin bones removed
  • 2 scallions, finely sliced
  • 1 tbsp shallot, minced
  • 1/3 cup Panko breadcrumbs
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/2 cup full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 1 small garlic clove, grated
  • 4 brioche rolls
  • 1 tbsp unsalted butter
  • 1 cup wild arugula
  • 1/4 cup pickled red onions

Instructions:

  1. Pat the salmon dry. Finely mince 70% of the salmon by hand into 1/4-inch cubes. Dice the remaining 30% into approximately 1/4 inch chunks.
  2. In a chilled mixing bowl, combine the hand-chopped salmon, scallions, shallot, Panko, Dijon mustard, lemon zest, salt, and pepper. Mix gently until just combined.
  3. Form the mixture into 4 equal-sized patties. Place them on a plate and refrigerate for 20 minutes to allow the proteins to set.
  4. While the patties rest, whisk together the Greek yogurt, lemon juice, fresh dill, and grated garlic in a small bowl. Season with salt and pepper to taste.
  5. Heat avocado oil in a skillet over medium-high heat. Sear the patties for 4 minutes per side until a deep golden crust forms and the internal temperature reaches 135°F (57°C).
  6. Butter and toast the brioche buns. Assemble the burgers by spreading the lemon dill sauce on the buns, adding the salmon patty, arugula, and pickled onions.