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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/22/2012
I love these burgers! They are so simple, yet super delicious!!!
Rating: 5 stars
09/22/2012
I love these burgers! They are so simple, yet super delicious!!!