Sun-Dried Tomato-Salmon Burgers Recipe

Name: Sun-Dried Tomato-Salmon Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (450 g) skinless salmon fillets, cut into 1-inch chunks; 2 Tbsp. dry bread crumbs; 2 Tbsp. capers; 1 egg; 1/4 cup chopped fresh dill, divided; 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided; 1 Tbsp. plus 1 tsp. lemon zest, divided; 1/4 cup Miracle Whip Original Spread; 4 hamburger buns; 1 piece watercress, cut diagonally into 8 slices

Servings: persons

1 lb. (450 g) skinless salmon fillets, cut into 1-inch chunks
2 Tbsp. dry bread crumbs
2 Tbsp. capers
1 egg
1/4 cup chopped fresh dill, divided
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
1 Tbsp. plus 1 tsp. lemon zest, divided
1/4 cup Miracle Whip Original Spread
4 hamburger buns
1 piece watercress, cut diagonally into 8 slices

1
Heat barbecue to medium-high heat.
2
Pulse first 4 ingredients, 3 Tbsp.
3
dill, 2 Tbsp.
4
dressing and 1 Tbsp.
5
lemon zest in food processor just until blended.
6
Shape into 4 (1/2-inch-thick) patties.
7
Grill 4 to 5 min.
8
on each side or until fish flakes easily with fork.
9
Meanwhile, mix Miracle Whip with remaining dill, dressing and lemon zest until blended.
10
Place burgers on bottom halves of buns; cover with Miracle Whip mixture, watercress and tops of buns.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. (450 g) skinless salmon fillets, cut into 1-inch chunks, 2 Tbsp. dry bread crumbs, 2 Tbsp. capers, 1 egg, and more.

Yes, Sun-Dried Tomato-Salmon Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato-Salmon Burgers

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