30 minute Greek salmon burgers made with feta cheese and sun dried tomatoes, topped with kalamato olives and an amazing tahini spread!
Isn’t it crazy how much weather can affect your mood? I was feeling antsy at my desk. My windowless, gray desk. So I abandoned the cube farm for lunch, and decided to take a mental health moment outside. It’s 70 degrees, the sun is warm on my back, there’s a breeze in my hair, and I’m sitting by a fountain working on something I love and am passionate about. And my soul is ecstatic. Fresh air is so wonderful!
I hope you got to get outside for fresh air and enjoy family and friends this past Labor Day weekend. Sometimes I don’t realize how much I need a three day weekend until it comes and rejuvenates me! We caught up on sleep, antique shopped, tried new restaurants with friends, and I spent A LOT of time in the kitchen testing new recipes. One of them was this Greek salmon burger, and it now has a permanent place on our monthly dinner rotation. Honestly, with only 30 minutes from start to finish, it might start showing up weekly. My mother-in-law literally asked me to make them again the next day. They’re so good!
I love sandwiches that are filling and exploding with flavor. This salmon burger is just that, and it’s still really healthy, with plenty of good fats and protein. If you want to sub the bun, that’s cool, I had a leftover burger on a bed of arugula the next day and loved it!
To make the salmon burgers you’ll want boneless, skinless salmon and a food processor. If you can, ask the person at the deli counter to remove the skin. If you have to remove it yourself, make sure you use a very sharp filet knife. Once your salmon is processed, you can throw it in a mixing bowl with the bread crumbs, olive oil, feta, sun drieds, lemon juice and zest, onion, olive oil, and mustard.
Pour some olive oil in a skillet over medium heat and cook on each side for about 4 minutes. Then prepare your tahini spread. If you’ve never had tahini, it’s a paste made from ground sesame seeds, found in many Middle Eastern and Mediterranean dishes. Hummus, for example, is made up of mostly tahini and ground chickpeas. I don’t love tahini by itself (although I know a lot of people who do), but I think it makes a great base for added flavors and spices. The spread tastes phenomenal on this sandwich. I also did some research the other day (because literally all I do is think about food and cooking and ingredients), and learned that there are a lot of health and nutritional benefits in consuming tahini that I didn’t know about too!
Top your salmon burger with arugula, more sun drieds, more feta, kalamata olives, and as much tahini spread as your little heart desires. My favorite way to serve it is on ciabatta with sweet potato fries!
- FOR THE BURGERS
- 1½ lb boneless skinless salmon
- juice of ½ a lemon
- ½ tsp lemon zest
- 1 cup panco bread crumbs
- ½ small red onion diced
- ⅓ cup sun dried tomatoes in olive oil
- 1 tbsp olive oil (plus 1 more for cooking in skillet)
- 2 tbsp dijon mustard
- 3 oz feta cheese
- pinch of salt and black pepper
- FOR THE TAHINI SPREAD
- ⅓ cup tahini
- ¼ cup warm water
- 2 cloves garlic minced
- juice of 1 lemon
- pinch of cayenne
- pinch of salt
- 1½ tbsp honey
- tsp dijon
- FOR TOPPINGS
- kalamata olives
- To make the burgers, place boneless skinless salmon in a food processor, and pulse salmon until ground up.
- Combine in a bowl with the rest of your burger ingredients and form into 6 patties.
- Heat one tbsp of olive oil in large skillet over medium heat.
- Place burgers in a skillet three at a time and cook for 4 minutes on each side for a total of 8 minutes.
- To make the tahini spread, simply whisk together all the tahini spread ingredients.
- Place burger on a ciabatta roll, and top with more feta, more sun dried, more onion, arugula, kalamata olives, and plenty of tahini spread!
For other awesome sandwiches, check out my pepperjack stuffed chicken burgers with grilled pineapple and salsa verde aioli.