Recipe information
Yield
Makes 2 Servings
Ingredients
10
ounces skinless salmon fillet, cut into 1-inch pieces
3
tablespoons plus 1/2 cup purchased tartar sauce
2
tablespoons chopped fresh dill
1
/4 teaspoon salt
1
/4 teaspoon ground black pepper
1
teaspoon grated lemon peel
2
sesame-seed rolls, split
Red onion slices
4
Bibb lettuce leaves
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Preparation
Step 1
Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. DO AHEAD Can be made 6 hours ahead. Cover and refrigerate.
Step 2
Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.