Ingredients
1 3/4 lb. skinless salmon fillet, chopped
1 large egg
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh dill
1/2 tsp. dried oregano
1/2 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper
Olive oil cooking spray
1 c. crumbled feta
1 c. plain full-fat Greek yogurt
1 small clove garlic, minced
1 tbsp. finely chopped fresh mint
1 tbsp. fresh lemon juice
Sliced red onion, shaved cucumbers, and sliced tomatoes, for serving
8 mini or 4 regular pitas, toasted
Preparation
Step 1Make patties: In a food processor, pulse salmon and egg until finely chopped (it will start to clump together). Transfer to a large bowl. Add chives, dill, oregano, lemon zest, 3⁄4 tsp. salt, and a few grinds of black pepper. Using damp hands, form salmon mixture into 4 (4") round patties.Step 2Make sauce: In a medium bowl, mix yogurt, feta, garlic, mint, and lemon juice. Season with salt and pepper. Step 3To grill patties: Heat grill over medium heat and oil grates. Brush top side of salmon burgers with oil and place, oiled side down, on grill. Brush tops with more oil and cook until salmon is golden and cooked through, 4 minutes per side.Sandwich salmon patties between pita with sauce, tomato, onion, and cucumbersStep 4To air fry: Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange patties in a single layer in basket. Cook at 400°, flipping halfway through, until golden and cooked through, 5 to 8 minutes.
To make the burgers, you’ll start by stirring together chopped skinless salmon fillet with chives, dill, and oregano, which infuse the patties a taste of the Mediterranean. Topped with a feta-infused garlic-mint yogurt and sandwiched between toasted pitas, the result is a mouthwatering meal you’re likely to make again and again. Psst…Pureeing the fillet with egg isn’t the sexiest process, but it’s key in helping these patties hold together. Trust us.
