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salmon burgers

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Salmon Burgers

These salmon burgers feature labneh, a tangy spreadable yogurt. The labneh holds everything in place, while the capers, everything bagel seasoning, tomato and red onion combine with canned salmon and rye bread to give this burger a lox-and-bagel flavor.

Ingredients:

  • 2 (7.5 ounce) cans no-salt-added boneless, skinless wild pink salmon, drained
  • 1 cup panko breadcrumbs, preferably whole-wheat
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons capers, rinsed and chopped
  • 2 teaspoons everything bagel seasoning
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped scallions, divided
  • 2 teaspoons grated lemon zest, divided
  • 1 tablespoon extra-virgin olive oil
  • ½ cup labneh (see tip)
  • 4 slices rye or pumpernickel bread, halved lengthwise
  • 4 slices beefsteak tomato
  • 4 slices red onion

Directions:

  1. Flake salmon into large pieces in a medium bowl. Add panko, parsley, mayonnaise, egg, capers, everything bagel seasoning, salt, 3 tablespoons scallions and 1 1/2 teaspoons lemon zest; stir to fully combine. Using your hands, shape the mixture into 4 patties (3 1/2-by-3/4-inch). Cover and refrigerate for 10 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the patties; cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
  3. Combine labneh, the remaining scallions (about 2 tablespoons) and the remaining 1/2 teaspoon lemon zest in a small bowl. Spread 1 tablespoon labneh mixture over 1 side of each bread piece. Place 1 burger on each of 4 bread pieces. Top with tomato and onion. Top with the remaining bread pieces, labneh-side down.

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