Salmon Burger with Chimichurri & Arla® Dofino® Dill Havarti

Salmon Burger with Chimichurri & Arla® Dofino® Dill Havarti

This salmon burger is filled with flavor from capers, lemon zest, and Arla® Dofino® Dill Havarti.
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Salmon Burger with Chimichurri & Arla® Dofino® Dill Havarti

This salmon burger is filled with flavor from capers, lemon zest, and Arla® Dofino® Dill Havarti.

  • 2 cloves garlic
  • 2 tablespoons thinly sliced scallions
  • 2 cups chopped parsley
  • 1/2 cup chopped dill
  • 2 tablespoons white wine
  • 2 tablespoons olive oil
  • 1 tablespoon limes juice
  • kosher salt to taste
  • red pepper flakes to taste
  • 1 1/2 pound skinned salmon
  • 2 teaspoons dijon mustard
  • 1/2 cup panko breadcrumbs
  • 1/4 cup thinly sliced scallions
  • 1 tablespoon capers
  • 1 teaspoon lemons zest
  • 4 ounces thinly sliced Arla® Dofino® Dill Havarti Chunk
  • 4 burger rolls

Instructions

In a processor, puree the garlic and scallions into a coarse paste. Add parsley and dill, and pulse to blend. Add wine, lime juice, olive oil and season with salt and red pepper flakes. Set aside. Dice 1 pound of the salmon into ¼-inch cubes. Puree the remaining salmon in a processor along with mustard, breadcrumbs, scallions, capers and lemon zest. Add cubed salmon and pulse until coarse. Form into four patties. Prepare the grill. Grill the patties for about 4 minutes before flipping over and cooking an additional 3 minutes until firm. Immediately top each burger with thin slices of cheese. Arrange cooked burgers on buns. Top with chimichurri sauce and serve.