New York Salmon Burgers




Let's say that during my time living in New York, I've come to the understanding that New Yorkers take their Lox Bagels pretty seriously. There's a wide variety of folks throughout the city that put their own spin on the NY classic. However, quite a handful of businesses continue to serve up Lox with absolutely no frills while sticking to the original Jewish preparation. I wanted to try something new out by creating a salmon burger made up of the prime ingredients that are to be found in the New York classic, Lox. I also took things a step further by keeping the bagel, sliced red onions, capers, and tomatoes. If you're like me and can do without the raw salmon on your morning breakfast, or even if you're a Lox enthusiast, try out this burger to add something new to your breakfast repertoire.


Serves: 4

Herb Cream Cheese Spread:

1/2 cup mayo

1/2 cup softened cream cheese

1 tablespoon roughly chopped dill

2 scallions, roughly chopped

1/2 teaspoon crushed pink peppercorns (Use black peppercorns, if you don't have pink on hand)

Kosher salt

1/2 lemon (1 tablespoon), juiced

2 garlic cloves


Salmon Burgers:

1 to 1 1/2 pounds skinless salmon, divided in half

1/2 lemon (1 tablespoon), juiced

1 tablespoon capers

2 tablespoons roughly chopped dill

2 scallions, roughly chopped

1/2 cup plain panko breadcrumbs

1 tablespoon dijon mustard

2 garlic cloves, smashed

1 teaspoon crushed pink peppercorns (Use black peppercorns, if you don't have pink on hand)

2 tablespoons olive oil


Burger Toppings:

4 everything bagels, sliced in half

1 tomato, sliced into 1/2 inch pieces

1/2 English cucumber, sliced into 1/2 inch pieces

1/2 red onion, sliced into 1/2 inch pieces

a few capers per burger

a few handfuls of greens (kale, arugula, baby lettuce, or romaine)


Herb Cream Cheese Spread:

Place all of the ingredients into a food processor or high-speed blender and blend until smooth. Remove from the processor, then place into an air-tight container. Place in the fridge until ready to serve.


Salmon Burgers:

Place all of the ingredients, except for half of the salmon and olive oil, into a food processor or high-speed blender and pulse together until smooth. Add in the remaining salmon and pulse together 3-5 times until the salmon has broken down. You want to be able to see the chunks of salmon throughout the pureed mix.


Remove the salmon burger mix from the processor and divide it into four servings. Form the salmon into patties and place them onto a parchment-covered sheet tray. Cover the burgers with plastic wrap and place them into the fridge to set for 30 minutes or overnight.


Place a large pan over medium heat and add olive oil to heat up. Place the burgers into the pan (in batches if necessary) and cook for 3-4 minutes on each side or until golden brown. Meanwhile, assemble the bagels, but spreading on the Herb Cream Cheese Spread onto both sides. Add on the cooked salmon patty and top with the sliced tomatoes, cucumber, red onions, capers, and greens. Serve immediately.



8 views0 comments

Recent Posts

See All