Mary Berry's salmon and dill burger recipe

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Mary Berry's salmon and dill burger recipe

Salmon and dill are the perfect combination in Mary Berry's salmon burger recipe. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra special. If you are feeling healthy, just serve as a naked fish burger with no bun.

Note this recipe makes eight burgers so use more buns if feeding a crowd, otherwise freeze the extra burgers for another time.

Tips:

  • Burger can be made up to a day ahead.
  • Burgers freeze well raw.

Ingredients

For the burgers
  • 100 g smoked salmon
  • 500 g salmon fillet, skinned and cut into 4cm (1½in) pieces
  • 125 g panko breadcrumbs
  • 0.5 lemon, juice only
  • 4 tbsp mayonnaise
  • 1 small bunch of dill, chopped
  • 1 pinch each salt and black pepper
  • 2 tbsp sunflower oil, for cooking
  • 3.5 oz smoked salmon
  • 17.6 oz salmon fillet, skinned and cut into 4cm (1½in) pieces
  • 4.4 oz panko breadcrumbs
  • 0.5 lemon, juice only
  • 4 tbsp mayonnaise
  • 1 small bunch of dill, chopped
  • 1 pinch each salt and black pepper
  • 2 tbsp sunflower oil, for cooking
  • 3.5 oz smoked salmon
  • 17.6 oz salmon fillet, skinned and cut into 4cm (1½in) pieces
  • 4.4 oz panko breadcrumbs
  • 0.5 lemon, juice only
  • 4 tbsp mayonnaise
  • 1 small bunch of dill, chopped
  • 1 pinch each salt and black pepper
  • 2 tbsp sunflower oil, for cooking
For the lemon caper mayonnaise
  • 4 tbsp mayonnaise
  • 1 tbsp capers, chopped
  • 0.5 small lemon, juice only
  • 4 tbsp mayonnaise
  • 1 tbsp capers, chopped
  • 0.5 small lemon, juice only
  • 4 tbsp mayonnaise
  • 1 tbsp capers, chopped
  • 0.5 small lemon, juice only
For the toppings/to serve
  • 0.5 tbsp sunflower oil
  • 1 x quarter a fennel bulb, very thinly sliced
  • 4 leaves romaine lettuce
  • 2 pickled dill cucumbers, thinly sliced
  • 4 brioche buns, split in half and toasted on each side
  • 0.5 tbsp sunflower oil
  • 1 x quarter a fennel bulb, very thinly sliced
  • 4 leaves romaine lettuce
  • 2 pickled dill cucumbers, thinly sliced
  • 4 brioche buns, split in half and toasted on each side
  • 0.5 tbsp sunflower oil
  • 1 x quarter a fennel bulb, very thinly sliced
  • 4 leaves romaine lettuce
  • 2 pickled dill cucumbers, thinly sliced
  • 4 brioche buns, split in half and toasted on each side

Details

  • Cuisine: British
  • Recipe Type: Salmon
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Measure the smoked salmon into a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients (except the sunflower oil) and a little salt and black pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.
  2. Heat 2 tablespoons of oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.
  3. Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.
  4. Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.
  5. Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.

This recipe is extracted from Love to Cook by Mary Berry (BBC Books, £26). Photography by Laura Edwards.

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