Horseradish Salmon Burgers with Dill Pickle Mayo
Horseradish Salmon Burgers are a pantry ready meal, quick to make with a salad and full of flavour. We love a Fresh Corn Salad alongside, but really anyone will work well. The Dill Pickle Mayo takes it to another level, close to a Tartar Sauce, but not quite.
Horseradish Salmon Burgers with Dill Pickle Mayo
Caper berries and capers come from the same plant, but they are not the same. Caper berries are about the size of an olive and are pickled with the stems on. Capers are the small flower buds of the plant; they are brinier than caper berries.Caper berries can be found in specialty stores and online.
Ingredients
Salmon Burgers
- 2 cans (213 gr) Ocean's Wild Sockeye Salmon, drained, bones removed
- 1 egg, beaten
- 2 TBSP (30 gr) prepared horseradish
- 1 tsp. dried dill
- 3 TBSP (21 gr) caper berries, chopped
- ½ cup (30 gr) Gluten Free Kikkoman Panko Rice Crumbs
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 TBSP avocado oil
- Caper berries to garnish
Dill Pickle Mayo
- ½ cup (103 gr) Hellman’s Real Mayonnaise
- 3 TBSP (30 gr) dill pickles, finely chopped
- 1 TBSP dill pickle juice
Instructions
- Remove bones and any skin from salmon.
- Add salmon and remaining ingredients to a medium bowl and mix.
- Form 4 salmon burgers and refrigerate covered with plastic wrap for minimum of an hour.
- The dill pickle mayo can be made and refrigerated as well, so that the meal can come together quickly when you are ready.
- Heat avocado oil in a non-stick skillet and cook patties on medium until cooked through and golden brown on the outside (about 15 minutes).
- Garnish with more caper berries and dill pickle mayo, along with your salad of choice.
- Depending on the time of year, we like a Fresh Corn Salad or a leafy green one.
Notes
Perfect with these burgers was a medium – full bodied Syrah Grenache blend!
We’ve paired:
- Domaine de la Bastide, Cotes de Rhone, Syrah/Vieilles Vignes Grenache 2021 ($25.00)