Grilled Salmon Burgers with Dill Tartar Sauce

Capers and red onions are the signature sides for smoked salmon, so it’s no surprise they add a tasty touch to salmon burgers.

For the Dill Tartar Sauce:

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

2 tablespoons pickle relish

1 tablespoon capers

1 tablespoon finely chopped fresh dill

Kosher salt and freshly ground black pepper

For the Grilled Salmon Burgers:

1 pound salmon, cut into 1-inch pieces

1/4 cup panko bread crumbs

2 tablespoons Dijon mustard

1 clove garlic, minced

1 tablespoon finely diced red onions

1 tablespoon capers

Kosher salt and freshly ground black pepper

Vegetable oil, for the grates

4 hamburger buns, split in half

To make the Dill Tartar Sauce: In a small bowl place the mayonnaise, mustard, lemon juice, pickle relish, capers, and dill. Stir until well combined. Season the with salt and pepper to taste. Cover and refrigerate until ready to serve.

To make the Salmon Burgers: Place the salmon in a food processor and chop until coarsely ground. Do not over-process. You want the salmon to be minced not pureed, similar to the texture of hamburger meat. Transfer the salmon to a large bowl. Add the bread crumbs, mustard, garlic, red onions, and capers. Season with the salt and pepper to taste. Gently stir to combine. Divide the mixture into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a 3/4-inch-thick patty.

Cover, place in the refrigerator, and chill for at least 1 hour or as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the burgers on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 4 to 5 minutes per side for medium. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger on the bottom half of a bun and garnish with the Dill Tartar Sauce. Top each burger with a bun top. Serve immediately.

Serves 4.

Do-Ahead: The salmon burgers are refrigerated for 1 hour before cooking to help them keep their shape. The burgers, as well as the tartar sauce, can be assembled as long as 24 hours in advance. Just be sure to cover and refrigerate until ready to grill.