Salmon Burgers with Dill Sauce

(9)
  2 reviews
  • 25|min prep time
  • 40|min total time
  • 13 ingredients
  • 5 servings

Biscuits

1
(10.2-oz.) can (5 biscuits) Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

Patties

2
(6-oz.) cans water-packed boneless skinless pink salmon, drained
1/2
cup corn flake crumbs
1/2
cup mayonnaise
1/2
teaspoon prepared mustard
1
egg
1/3
cup corn flake crumbs
1
tablespoon oil

Sauce

1/4
cup sour cream
2
tablespoons mayonnaise
1/2
teaspoon dried dill weed

Topping

Leaf lettuce
Thinly sliced cucumber

Directions

  1. 1 Bake biscuits as directed on can.
  2. 2 Meanwhile, in medium bowl, combine salmon, 1/2 cup corn flake crumbs, mayonnaise, mustard and egg; mix well. Shape mixture into 5 patties, about 3 to 4 inches in diameter. Place 1/3 cup corn flake crumbs in 9-inch pie pan. Coat each patty evenly with crumbs, pressing lightly to coat both sides.
  3. 3 Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 9 to 12 minutes or until patties are hot and firm to the touch, turning once.
  4. 4 In small bowl, combine all dill sauce ingredients; mix well.
  5. 5 Split warm biscuits. Top bottom halves with lettuce, salmon patties, cucumber slices and dill sauce. Cover with top halves of biscuits. Serve with any remaining dill sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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