Salmon and Dill Burgers
Salmon and Dill Burgers



  • 100g smoked salmon
  • 500 salmon fillet, cut into 4cm chunks
  • 125g panko breadcrumbs
  • ½ lemon, juice only
  • 4 tbsp mayo
  • Bunch of dill, finely chopped
  • 2.5 tbsp oil
  • Salt and pepper
  • Buns, salad and sauces, to serve
  • Place the smoked salmon in a food processor, whizz for 3 mins to chop, then add the remaining ingredients (except the oil). Whizz for a while until combined but still textured, then shape with damp hands into 8 thick patties.
  • Heat the oil in a frying pan and add the burgers. Fry for 4 mins on each side, or until golden and cooked through, then stuff into buns with your favourite salads and relishes, etc.
15 mins
8 serving

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