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March 28th, 2024

Ess, Ess/ Eat, Eat!

Modern comfort-food appeal and a distinctly Greek flavor accent, this is no summer salmon, same-old

Ellie Krieger

By Ellie Krieger The Washington Post

Published June 1,2018

Modern comfort-food appeal and a distinctly Greek flavor accent, this is no summer salmon,  same-old
  
  Deb Lindsey for The Washington Post

If, like me, you've been grilling salmon fillets and are ready to shake things up taste-wise, these burgers are calling your name.


Made with chopped fresh salmon and seasoned with lemon, dill and mustard, they have a modern comfort-food appeal and a distinctly Greek flavor accent, which is punctuated by the accompanying herb-flecked cucumber-yogurt sauce (tzatziki).


They are a breeze to make, because the food processor does most of the work. Just put chunks of fresh salmon in the processor bowl and pulse until chopped, then combine in a mixing bowl with fresh breadcrumbs, seasonings and some egg white to bind it all together. Form the mixture into patties, then refrigere for 10 minutes to set. (You could leave them there to chill, covered tightly, for up to one day to make ahead.) When you are ready to eat, grill until the outside is nicely browned and the inside is cooked through but still tender and moist.


The tzatziki sauce makes for a refreshing, creamy counterpoint to the richness of the salmon and is a healthy alternative to mayonnaise-based tartar sauce. To make it, you grate some cucumber (which you can also do in the food processor), then put the grated cucumber in a strainer and press the water out of it. (I used to discard the cucumber water until I discovered how delicious it is added to plain water with some lemon juice, making for a flavorful way to hydrate.)


The shredded cucumber gets mixed with Greek yogurt, olive oil, lemon, parsley, garlic salt and pepper for a luxuriously thick but light sauce. Serve the sauce dolloped on the salmon patties on burger buns, in a pita pocket, over a green salad or in lettuce wraps - all deliciously different ways to get out of a same-old-grilled-salmon rut.

SALMON BURGERS WITH TZATZIKI SAUCE

MAKES: 4 servings

MAKE AHEAD: The burgers may be assembled, shaped and refrigerated, tightly covered, 1 day before cooking. The tzatziki sauce may be made up to 4 days in advance and stored in an airtight container in the refrigerator; give it a stir before serving.


Ingredients

For the sauce

1/2 medium unpeeled English (seedless) cucumber, trimmed

3/4 cup plain low-fat Greek-style yogurt

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1 small clove garlic, minced

1 tablespoon chopped flat-leaf parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

For the burgers

3 slices whole-wheat sandwich bread, crusts removed

One-pound piece skinless salmon fillet, preferably center-cut

2 scallions (white and green parts), thinly sliced

3 tablespoons minced celery

2 tablespoons fresh chopped dill

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

1 large egg white, lightly beaten

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Whole-grain buns or lettuce leaves, for serving

Steps

For the sauce: Grate the cucumber on the large-holed side of a box grater. Place the grated cucumber in a fine-mesh strainer and drain for a minute or two, pressing out as much liquid as possible.

Stir together the grated cucumber, yogurt, oil, lemon juice, garlic, parsley, salt and pepper in a medium bowl. The yield is about 1 cup. Cover and refrigerate until ready to use (and up to 4 days).

For the burgers: Place the bread in the food processor and pulse to make fine crumbs. (The yield should be about 1 1/2 cups.) Transfer them to a large mixing bowl.

Cut the salmon into large chunks, then transfer to the food processor; pulse until chopped but some pieces still remain visible, 10 to 15 pulses; add to the bowl with the breadcrumbs.

Add the scallions, celery, dill, mustard, lemon juice, egg white, salt and pepper to the bowl, mixing to combine. Form this mixture into 4 equal patties and place them on a plate. Cover and refrigerate for 10 minutes to set.

Preheat a grill pan over medium-high heat. Once it is hot, grease it with cooking oil spray; add the salmon patties and cook for about 3 minutes per side or until just cooked through.

Serve with the sauce, on the buns or with the lettuce leaves (to use as wraps).

Nutrition | Per serving (burger and sauce only): 290 calories, 32 g protein, 18 g carbohydrates, 11 g fat, 2 g saturated fat, 55 mg cholesterol, 590 mg sodium, 2 g dietary fiber, 5 g sugar

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