Salmon Burger with Dill Sauce

• 160 g raw Salmon fillet, skinless (5.6 oz raw)
• 15 g Breadcrumbs (0.5 oz)
• 33 g raw (1 large egg white) Egg white
• 5 g Dijon mustard (1 tsp)
• 10 g raw (½ scallion) Scallion
• 8 g Lemon juice (½ tbsp)
• 1 g Salt (⅛ tsp)
• 0.4 g Black pepper (⅛ tsp)
• 5 g Olive oil (1 tsp)
• 40 g Nonfat Greek yogurt (2¾ tbsp)
• 1 g Dried dill (1 tsp)
• 60 g (1 bun) Burger bun
• 15 g raw Arugula (¾ cup raw)
• 40 g raw Cucumber, sliced (1.4 oz raw)
• 40 g raw Tomato, sliced (1.4 oz raw)

You'll need: Nonstick frying pan, Sharp knife, Bowl, Spatula, Meat thermometer.

Method

1. Chop the salmon and shape the patty

   Chop two-thirds of the salmon into small pieces and pulse or mince the rest to a paste. Mix with the breadcrumbs, egg white, mustard, chopped scallion, half the lemon juice, salt and pepper. Shape into one thick patty and chill for 5 minutes.

   Keep a few chunky pieces. A paste-only patty tastes like fish cake, not salmon.

2. Stir the dill sauce

   Stir the yogurt with the dill, the rest of the lemon juice and a pinch of salt. Taste and add more lemon if you like it sharper.

   Make it first and let it sit. The dill flavor deepens within a few minutes.

3. Pan-sear the patty

   Heat the olive oil in the pan over medium heat. Cook the patty 4–5 minutes per side, until golden and the center reaches 63°C (145°F) and flakes. Toast the bun halves in the pan for the last minute.

   Flip only once, when the underside releases easily. Early flipping breaks the patty.

4. Stack the burger

   Spread dill sauce on both halves of the bun. Layer arugula, the salmon patty, cucumber and tomato, and close it up.

   Put the arugula under the patty so the juices don't soak the bottom bun.

Swaps

• Burger bun → Whole-wheat bunA bit more fiber and a nuttier taste.
• Breadcrumbs → Rolled oats, finely blitzedHolds together the same; slightly heartier.