Under 30 Minutes

Smoky Salmon Burgers with Grainy Mustard

Dill and watercress give these burgers an herbal freshness and are a crunchy counterpoint to the tender salmon. Grainy mustard kicks in a briny tang.

  • Prep:
  • Total Time:
  • Yield: Makes 4
Smoky Salmon Burgers with Grainy Mustard

Photography: andrew parcell

Source: Martha Stewart Living, June 2011


  • 1 pound very cold skinless salmon fillets, cut into large chunks and chilled
  • 2 1/2 ounces thinly sliced smoked salmon, finely chopped
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh dill
  • 4 whole-wheat hamburger buns, split
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons grainy mustard
  • 2 ounces upland cress or watercress


  1. Pulse salmon chunks in a food processor until chopped but not smooth. (Mixture should be able to hold together to form a patty). Transfer to a bowl, and stir in smoked salmon and dill. Divide mixture into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick).

  2. Heat a large nonstick skillet over medium-high heat. Working in 2 batches, toast buns, cut sides down. Transfer to a platter.

  3. Add oil to skillet. Cook patties until golden brown and almost cooked through, about 2 minutes per side.

  4. Spread some mustard onto each bun half. Sandwich half the cress, the burgers, then remaining cress between buns.


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