Salmon and Caper Burgers With Dill Cucumbers Salmon and Caper Burgers With Dill Cucumbers

Image: Jeff Coulson | Food styling: Adele Hagan | Prop styling: Laura Branson

A refreshing alternative to beef burgers, this salmon version is flavoured with tangy lemon juice and grainy mustard. For an even lighter dish, replace the sour cream with Greek yogurt.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings



Combine sour cream, half of the dill and half of the mustard; set aside.

Cut salmon into chunks. In food processor, pulse together salmon, remaining mustard, lemon zest, 2 tbsp of the lemon juice, capers and half each of the salt and pepper until coarsely combined. Shape into four 3/4-inch (2 cm) thick patties.

Place patties on greased grill pan or in skillet over medium heat; cook, turning once, until grill-marked and instant-read thermometer inserted sideways into centre registers 158ºF (70ºC), about 4 minutes.

Meanwhile, brush insides of buns with 1 tbsp of the oil. Add to grill, cut sides down; grill until slightly crisp, about 3 minutes.

In large bowl, whisk together remaining oil, lemon juice, dill, salt and pepper; add cucumber and toss to coat.

Spoon 1 tbsp of the sour cream mixture over bottom half of each bun. Top each with patty, 1 tbsp of the sour cream mixture and one-quarter of the avocado slices; sandwich with top bun. Serve with cucumber mixture.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 824 mg
  • Sugars 4 g
  • Protein 29 g
  • Calories 561.0
  • Total fat 32 g
  • Potassium 793 mg
  • Cholesterol 66 mg
  • Saturated fat 7 g
  • Total carbohydrate 41 g


  • Iron 24.0
  • Folate 72.0
  • Calcium 12.0
  • Vitamin A 7.0
  • Vitamin C 28.0
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Lunch & Dinner

Salmon and Caper Burgers With Dill Cucumbers