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These burgers are easier to handle if they are chilled for one hour before
grilling. They would be great with rice salad and cucumber slices. Grilled pound
cake topped with crushed sweetened strawberries and whipped cream makes a
luscious finale.
Ingredients
10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus 1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves
Preparation
Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and
pepper in processor. Blend using on/off turns until coarsely ground. Form into
two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat).
Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to
blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves
generously with sauce. Grill patties until fish is cooked through, about 2
minutes per side. Place burgers atop sauce on rolls. Top each with onion slices,
2 lettuce leaves, and top half of roll. Serve, passing remaining sauce
separately.
Makes 2 servings; can be doubled.
Main Course Recipes |
