Fresh Salmon Burgers with Tomato Tartar Sauce Fresh Salmon Burgers with Tomato Tartar Sauce

Author: Canadian Living

This sauce does double duty: it moistens the patty then tops it, adding a fresh and creamy note to the burger. Use less expensive tail pieces of salmon if you can. Be sure to run your fingers along the top of the salmon. If you feel any tips of bones, pull them out with tweezers.

  • Portion size 4 servings
  • Credits : Get Grilling: Summer 2007


  • 1 lb salmon fillet skinned
  • 1 small onion grated
  • 2 tablespoons dry breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices rye bread
  • 8 slices whole grain hamburger buns
  • 4 leaves leaf lettuce
Tomato Tartar Sauce:
  • 1/2 cup light mayonnaise
  • 1/3 cup seeded tomato finely chopped
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoon caper finely chopped
  • 1/2 teaspoon lemon juice
  • 1 dash hot pepper sauce


Tomato Tartar Sauce: In small bowl, combine mayonnaise, tomato, parsley, capers, lemon juice and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Cut salmon into chunks. In food processor, pulse together salmon, 1/4 cup (50 mL) of the sauce, onion, bread crumbs, salt and pepper until finely chopped. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until golden and digital thermometer inserted sideways registers 158°F (70°C), about 10 minutes.

Meanwhile, grill bread until slightly crisp, 3 minutes. Sandwich lettuce, patty and remaining sauce in bread.

Nutritional facts Per serving: about

  • Sodium 926 mg
  • Protein 25 g
  • Calories 433.0
  • Total fat 23 g
  • Cholesterol 69 mg
  • Saturated fat 4 g
  • Total carbohydrate 31 g


  • Iron 17.0
  • Folate 41.0
  • Calcium 7.0
  • Vitamin A 7.0
  • Vitamin C 17.0
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Fresh Salmon Burgers with Tomato Tartar Sauce