CLAUDIA’S SALMON BURGERS

CLAUDIA’S SALMON BURGERS

Salmon Patties

1 pound salmon fillet, skinned

2 scallions, sliced

6 dill pickle slices (rounds)

2 heaping tbsp chopped fresh dill

1 tsp Dijon mustard

Kosher salt and freshly ground pepper

1/4 cup full-fat Greek yogurt

2 tbsp extra virgin olive oil

Claudia's Secret Sauce

1/2 cup full-fat Greek yogurt

1 tbsp Sriracha sauce

2 tbsp pickle juice

1 tsp chopped fresh dill

For Serving

4 burger buns

4 butter lettuce leaves

8 dill pickle slices (rounds)

1/4 red onion, thinly sliced

1. Cut the salmon fillet into 11⁄2-inch-wide chunks. Place in a food processor. Add the scallions, dill pickles, dill, mustard, 2 generous pinches of salt, and a few turns of pepper. Pulse 10 times, until the mixture is coarse. Add the yogurt and pulse until just combined.

2. Transfer the mixture to a medium bowl and divide into 4 equal balls.

3. In a 12-inch skillet, heat the olive oil over medium-high heat. Place all 4 salmon balls in the skillet and press down lightly with a spatula to form patties. Cook until golden and crispy on both sides, about 8 minutes total (see Note).

4. Meanwhile, make the sauce: In a small bowl, combine the yogurt, Sriracha, pickle juice, and dill. Set aside.

5. For serving, toast the burger buns. Smear a generous dollop of Claudia’s secret sauce on both sides of the bun. Place a lettuce leaf on the bottom bun, top with a salmon patty, 2 pickle rounds per sandwich, and some red onion. Enjoy immediately!

Note: Resist the temptation to poke and pester the burgers as they are cooking—just set a timer and leave them alone.