Salmon Burgers + Dill Sauerkraut

A perfectly seared salmon patty meets the unexpected tang of dill sauerkraut, creating a harmonious union of flavors as unique as it is delightful. With each bite, you'll find yourself wondering why this wasn’t always the way of things.

Salmon Burger

Makes 4 salmon burgers

What you need:

14 oz canned salmon (drained) or fresh

1 egg, lightly beaten

1/2 cup bread crumbs

1 clove garlic, minced

Zest and juice of 1 lemon

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon red pepper flakes

Sea salt and blackpepper to taste

1 tablespoon extra-virgin olive oil

Hamburger buns, for serving

Mayonnaise, for serving

Romaine, for serving

Tomato, for serving

Dill Sauerkraut, for serving

What to do:

• In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dijon, Worcestershire and red pepper flakes. Season with salt and pepper and stir until fully combined, then form into 3 to 4 patties.

• In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side.

• Serve patties on buns with mayonnaise, romaine, tomatoes, and Dill Sauerkraut.