RecipesIngredients

Greek-Inspired Salmon Burgers

Greek-Inspired Salmon Burgers

Okay, so pureeing a salmon fillet with egg isn’t the sexiest process, but it’s key in helping these patties hold together. You'll be so glad you did when you're eating this light, flavorful salmon burger sandwiched in fluffy pita.

Ingreadient

• 1 3/4 lb. skinless salmon fillet, chopped
• 1 large egg
• 2 Tbsp. chopped fresh chives
• 2 Tbsp. chopped fresh dill
• 1/2 tsp. dried oregano 
• 1/2 tsp. finely grated lemon zest
• Kosher salt
• Freshly ground black pepper
• Olive oil cooking spray
• 1 c. crumbled feta
• 1 c. plain full-fat Greek yogurt
• 1 small clove garlic, minced
• 1 Tbsp. finely chopped fresh mint
• 1 Tbsp. fresh lemon juice
• Sliced red onion, shaved cucumbers, and sliced tomatoes, for serving
• 8 mini or 4 regular pitas, toasted

Direction

1. Make patties: In a food processor, pulse salmon and egg until finely chopped (it will start to clump together). Transfer to a large bowl. Add chives, dill, oregano, lemon zest, 3⁄4 tsp. salt, and a few grinds of black pepper. Using damp hands, form salmon mixture into 4 (4") round patties.
2. Make sauce: In a medium bowl, mix yogurt, feta, garlic, mint, and lemon juice. Season with salt and pepper. 
3. To grill patties: Heat grill over medium heat and oil grates. Brush top side of salmon burgers with oil and place, oiled side down, on grill. Brush tops with more oil and cook until salmon is golden and cooked through, 4 minutes per side.Sandwich salmon patties between pita with sauce, tomato, onion, and cucumbers
4. To air fry: Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange patties in a single layer in basket. Cook at 400°, flipping halfway through, until golden and cooked through, 5 to 8 minutes.