Salmon burgers with dill mustard

By Margaret>From FRUGAL-N-FREE, one of my Lists

For the dill mustard:
1/4 cup sugar
2 cups fresh dill sprigs
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup olive oil

For the salmon burgers:
3/4 pound boneless, skinless salmon fillet
1 egg
1 cup breadcrumbs
2 tablespoons chopped, fresh dill
2 tablespoons chopped shallots
1 teaspoon chopped capers
salt to taste
freshly ground black pepper
nonstick cooking spray
4 hamburger buns
lettuce leaves
1 large tomato, sliced

Cooking Instructions

For the dill mustard:
1. Place the sugar and dill in a small food
processor fitted with the blade attachment and process
for 1 minute.
2. Add the mustard, lemon juice and vinegar and
process until smooth.
3. With the processor running, add the olive oil
slowly through the feed tube.
(This makes about 1 1/2 cups. Extra sauce can be
stored in the refrigerator for up to 5 days and
served with fish and shellfish.)

For the salmon burgers:
1. Cut the salmon into 1-inch pieces. Place the
salmon in the food processor, fitted with the
blade attachment. Coarsely grind the salmon.
2. In a small bowl, stir the egg, breadcrumbs,
dill, shallots, capers, salt and pepper together.
Add the ground salmon and stir to combine. Form
the salmon mixture into 4 patties, about 1/2-inch
3. Heat a nonstick skillet sprayed with nonstick
spray over medium heat. Cook the burgers on both
sides until the burgers are golden brown and just
cooked through, about 3 minutes per side.
4. Meanwhile, toast the hamburger buns.
5. Serve the salmon burgers on the toasted buns
with dill mustard sauce, lettuce and tomato

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