Smoky Salmon Burgers with Grainy Mustard

Photo: andrew parcell
Prep Time:
15 mins
Total Time:
15 mins

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.


  • 1 pound very cold skinless salmon fillets, cut into large chunks and chilled

  • 2 ½ ounces thinly sliced smoked salmon, finely chopped

  • 1 tablespoon plus 1 ½ 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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