Servings: 4
Total time 1h30min
INGREDIENTS
BURGERS
- 1 3/4 lb. skinless salmon fillet, roughly chopped
- 1 large egg
- 2 tbsp. freshly chopped dill
- 2 tbsp. freshly chopped chives
- 1/2 tsp. finely grated lemon zest
- 1/2 tsp. dried oregano
- salt
- Freshly ground black pepper
- Extra-virgin olive oil, for brushing
- 8 mini pitas (or 4 regular pitas)
- 4 slices red onion
- 2 Persian cucumbers, thinly shaved lengthwise
- 4 slices ripe tomato
SAUCE
- 1 cup plain greek yogurt
- 1 cup crumbled feta
- 1 small clove garlic, minced
- 1 tbsp. finely chopped fresh mint
- 1 tbsp. fresh lemon juice
- salt
- Freshly ground black pepper
DIRECTIONS
- Make patties: In a food processor, pulse salmon and egg until pureed. In a large bowl, combine salmon mixture, dill, chives, lemon zest, oregano, ¾ teaspoon salt, and a few grinds of pepper.
- Form salmon mixture into four 4 1⁄2″round patties. Transfer to a plate and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
- Make sauce: In a medium bowl, mix yogurt, feta, garlic, mint, and lemon juice. Season with salt and pepper.
- Heat grill over medium heat and oil grates. Brush top side of salmon burgers with oil and place, oiled side down, on grill. Brush tops with more oil and cook until salmon is golden and cooked through, 4 minutes per side.
- Sandwich salmon patties between pita with sauce, tomato, onion, and cucumbers