A luxurious twist on the traditional hamburger with this recipe for Fresh Salmon-Trout Burgers with Dill Mayo


For the patties:
600 g fresh salmon trout fillets, skinless and boneless
15 ml Dijon mustard
15 ml fresh ginger, finely grated
rind of 1 lemon, finely grated
15 ml black or white sesame seeds
1/2 cup fresh white breadcrumbs
a handful of coriander leaves, finely chopped
salt & pepper to taste
30 ml olive oil, for frying

For the dill mayo:
1 cup Hellmann’s mayonnaise
juice of half a lemon (use the lemon that you’ve already used for the rind)
a handful of fresh dill, finely chopped

For the burgers:
4 large sesame burger buns, cut horizontally, buttered and toasted
a small bag of red lettuce, shredded
4 salmon trout patties, cooked (see above)
1 batch dill mayonnaise (see above)
a handful of fresh coriander leaves
cooked potato chips, for serving (optional)

How To

For the patties:
Place about 1/5 of the fish in a food processor with the mustard and pulse to a smooth pulp.

Use a sharp knife, cut the remaining fish into small cubes of maximum 1 x 1cm in size.

In a mixing bowl, add the diced fish, fish pulp, ginger, lemon rind, sesame, bread crumbs and coriander with a generous amount of salt & pepper. Mix well (clean hands work well).

Divide the patty mixture into four, then shape with your hands into discs.

Heat the olive oil in a non-stick pan, then fry the patties on both sides until golden brown on the outside. Do not overcook.

For the dill mayo:
Mix all the ingredients together in a small mixing bowl.

Assembling the burgers:
Place some shredded lettuce on the bottom half of each bun, then top with the patties and a generous dollop of dill mayo. End with more coriander and the top half of the bun. Serve immediately.


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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.