salmon burgers

Salmon

Salmon Burgers

These salmon burgers feature labneh, a tangy spreadable yogurt. The labneh holds everything in place, while the capers, everything bagel seasoning, tomato and red onion combine with canned salmon and rye bread to give this burger a lox-and-bagel flavor.

Ingredients

2 (7.5 ounce) cans no-salt-added boneless, skinless wild pink salmon, drained
1 cup panko breadcrumbs, preferably whole-wheat
¼ cup chopped fresh flat-leaf parsley
3 tablespoons mayonnaise
1 large egg, lightly beaten
2 tablespoons capers, rinsed and chopped
2 teaspoons everything bagel seasoning
⅛ teaspoon salt
⅓ cup finely chopped scallions, divided
2 teaspoons grated lemon zest, divided
1 tablespoon extra-virgin olive oil
½ cup labneh (see tip)
4 slices rye or pumpernickel bread, halved lengthwise
4 slices beefsteak tomato
4 slices red onion

Directions

Flake salmon into large pieces in a medium bowl. Add panko, parsley, mayonnaise, egg, capers, everything bagel seasoning, salt, 3 tablespoons scallions and 1 1/2 teaspoons lemon zest; stir to fully combine. Using your hands, shape the mixture into 4 patties (3 1/2-by-3/4-inch). Cover and refrigerate for 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add the patties; cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
Combine labneh, the remaining scallions (about 2 tablespoons) and the remaining 1/2 teaspoon lemon zest in a small bowl. Spread 1 tablespoon labneh mixture over 1 side of each bread piece. Place 1 burger on each of 4 bread pieces. Top with tomato and onion. Top with the remaining bread pieces, labneh-side down.