Recipes Ingredients Seafood Recipes Salmon Recipes Smoky Salmon Burgers with Grainy Mustard 5.0 (1) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: andrew parcell Prep Time: 15 mins Total Time: 15 mins Yield: 4 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. Ingredients 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 Directions 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). Heat a large nonstick skillet over medium-high heat. Working in 2 batches, toast buns, cut sides down. Transfer to a platter. Add oil to skillet. Cook patties until golden brown and almost cooked through, about 2 minutes per side. Spread some mustard onto each bun half. Sandwich half the cress, the burgers, then remaining cress between buns. Print