Best Salmon Burgers ever

{Rachael Ray's Everything Salmon Burgers
with Scallion Sour Cream-Cream Cheese Sauce}

Broke in our new grill with these yummy salmon burgers, recipe courtesy of good 'ole Rachael Ray.  I love that I can do a quick search of whatever type of food I'm craving at the moment on www.foodnetwork.com right before I leave the office, pick up the ingredients on the way home, and end up with an amazing meal for dinner that night.  These salmon burgers aren't dry and dense like a fillet would be because you grind the fish up and mix in some fresh dill and seasoning.  And the dill flavor (an herb that is rarely used in my kitchen) makes it such a unique dish that adds diversity to my usual cooking routine!

Rachael Ray's Everything Salmon Burgers with Scallion Sour Cream- Cream Cheese Sauce (Recipe found here)

Ingredients

• 4 (6-ounce) skinless salmon fillets, cut into large chunks
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 3 tablespoons chopped fresh dill
• Extra-virgin olive oil for drizzling
• 1/2 cup softened cream cheese
• 3 scallions, whites and greens, chopped
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• Green leaf lettuce, for topping
• Sliced beefsteak or vine ripe tomato, for topping
• Sliced red onion, for topping
• Crusty kaiser rolls, split and toasted

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.  While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.  Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.