Recipes Ingredients Seafood Recipes Salmon Recipes Salmon Burgers with Yogurt-Dill Sauce 3.7 (95) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat. Ingredients 1 pound skinless salmon fillet, finely diced 1 tablespoon prepared white horseradish ½ teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1 large egg, lightly beaten 3 scallions, thinly sliced 2 tablespoons plain dried breadcrumbs Coarse salt and ground pepper ½ cup plain low-fat yogurt 1 tablespoon chopped fresh dill 4 whole-wheat hamburger buns, split and toasted Romaine lettuce, for serving Directions Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork. Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes. Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce. Cook's Notes To finely dice salmon without crushing it, start by thinly slicing the fillet with a sharp knife. Cut the slices lengthwise into strips, then crosswise. Rate it Print