Categories: Fish, Hamburgers, Main Dish

Ingredients

• Dill Mayonnaise:
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh dill
• Burgers:
• 1 lb salmon fillet , skin removed
• 1/2 cup panko
• 3 tablespoons grated havarti cheese
• 1/4 cup chopped yellow onion
• 1 teaspoon mustard
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill
• sea salt
• fresh ground black pepper
• 4 slices havarti cheese
• 4 pumpernickel rolls

Directions

1. Make the mayonnaise: whisk the ingredients together in a small bowl; refrigerate until ready to use.

2. Preheat a charcoal grill or gas grill to med-high heat.

3. Make the burgers: slice the fillet into 1-inch strips, then cut the strips crosswise to create 1-inch cubes.

4. In a large bowl, mix the salmon cubes, panko, grated cheese, onion, mustard, mayonnaise, and chopped dill, until ingredients are evenly distributed; season with salt and pepper.

5. Form 4 patties of equal size and spray them on both sides with cooking spray.

6. Broil or grill the burgers, turning once when lightly browned and crispy, about 4 minutes on each side.

7. Arrange the slices of cheese on the burgers; place pumpernickel rolls cut side down on the grill rack; close the lid and, if using a gas grill, turn off the heat.

8. Remove after the cheese is melted and the buns are toasted, about 2 minutes.

9. Serve burgers on grilled rolls, topped with Dill Mayonnaise.

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