Salmon Burgers with Caper-Dill Tartar Sauce and Red Onion Ceviche

Happy Monday... first day of spring break! This recipe looked super interesting to me, mainly because of the combination of flavors. The red onion ceviche was great, tart and sweet and the burger itself was full of flavor.

Originally, this recipe just called to chop the ingredients and then make the patties. I however decided that I was going to put the mixture into my grinder attachment and it worked great.

Salmon Burgers with Caper-Dill Tartar Sauce and Red Onion Ceviche 
Recipe adapted from I Breath... I'm Hungry...

1 lb salmon, deboned and skinned
2 slices bread
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon balsamic vinegar
2 scallions, sliced
1 egg

  • Dice the salmon and bread into 1/4 inch pieces. Add the remaining ingredients, except for the egg and mix. Put the mixture into a grinder attachment {coarse grind}. Add the egg to the mixture and combine thoroughly. Make a small patty to test and adjust the seasonings {taste it with the condiments as well}. Once adjusted, make the patties.
  • In a pan over medium heat, add 1-2 tablespoons vegetable oil. Cook each burger, about 5 minutes on each side. When your burgers are done, set them on a paper towel to absorb the extra oil.

Red Onion Ceviche:

1/2 red onion, thinly sliced
juice of one lemon

  • In a bowl, combine the red onion and lemon juice.

Caper-Dill Tartar Sauce:

1 tablespoon capers, chopped
1/2 teaspoon caper juice
1/4 teaspoon pickle relish
1 tablespoon dill weed {fresh}, chopped
1 tablespoon sriracha
1 tablespoon lemon juice
1/4 cup mayonnaise
1/4 cup sour cream

  • In a bowl, combine all of the ingredients and refrigerate until ready to use.


hamburger buns, toasted
3-6 slices of bacon, cooked
red onion ceviche {recipe above}
caper-dill tarter sauce {recipe above}

  • Place a handful of arugula on the bun and top with the 1-2 pieces of bacon. Layer on the burger, red onions and tartar sauce and finish with the top of the bun.




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