These open-faced salmon burgers combine Maille® Dijon Originale mustard with fresh dill, mayonnaise, and lemon juice. Mayonnaise and mustard replace breadcrumbs as a gluten-free binder for an incredibly moist and flavourful burger.
680g skinless salmon fillets, preferably wild or organic
2 tbsp. finely chopped dill
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 tbsp. Maille Dijon Originale mustard
1 tbsp. capers, finely chopped
1 clove garlic, finely chopped
1 tsp. sea salt
1 tsp. grated lemon peel
Maille Olive oil
Note: You can skip the chilling, but be careful when flipping the burgers as they will fall apart more easily
Either finely mince the salmon by hand or run it through a food processor until coarsely ground. Ideally, pulverise half and chop half by hand so that there are still some chunks of fish.
Combine salmon with dill, lemon juice, grated lemon peel, mayonnaise, Maille Dijon Originale mustard, capers, garlic, and salt in medium bowl; shape into 4 patties.
Arrange the patties on a plate and chill 15 minutes to 2 hours. This will help the patties stay together without the help of bread crumbs.
Heat large cast iron or non-stick skillet over medium-high heat. Coat skillet with thin layer of oil.
Cook burgers, carefully turning once, until nicely browned and firm, about 6 minutes.
Serve the burgers immediately on toasted gluten-free buns or on a bed of rocket, garnished with lemon wedges and more Maille Dijon Originale mustard on the side.