Middle Eastern Salmon Burger Recipe with Zaatar and Tahini

A flavorful salmon burger that blends Mediterranean herbs with Middle Eastern spices. Ground salmon is mixed with herbs, scallions, garlic, lemon zest, sumac, and Aleppo pepper, then formed into patties, coated in Panko, and pan-fried until golden. A creamy yogurt-horseradish-sumac sauce adds brightness and tang.

Ingredients

For the sauce:

• 4 tablespoons Greek yogurt
• 4 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 ½ tablespoons grated horseradish
• 1 tablespoon sumac
• ½ teaspoon kosher salt

For the burger:

• 1 ¼ pounds fresh salmon, skin removed
• 3 green onions, chopped (about ¾ cup)
• 3 tablespoons olive oil, divided
• 1 ½ teaspoons kosher salt, divided
• 1 1/2 cups Panko breadcrumbs, divided
• ¼ cup parsley, minced
• ¼ cup plus 2 tablespoons chives, minced, divided
• 2 garlic cloves, pressed
• 1 teaspoon lemon zest
• 2 teaspoons sumac
• ½ teaspoon ground coriander
• ½ teaspoon Aleppo pepper (or mild chili flakes)
• 1 large egg, beaten
• 5 brioche buns (regular or gluten-free)
• Lettuce leaves and pickle slices, for serving

Instructions

1. Preheat the oven to 175°F (to keep cooked patties warm).

Make the sauce.

1. In a bowl combine yogurt, mayonnaise, lemon juice, grated horseradish, sumac, and salt. Stir until smooth and refrigerate until ready to use.

Make the salmon patties.

1. Heat 1 tablespoon olive oil in a nonstick pan over medium-high. Add the green onions, sprinkle with ½ teaspoon salt, and sauté 1–2 minutes until softened and slightly golden. Remove and cool slightly.
2. Grind the salmon using a meat grinder or pulse in a food processor until coarsely ground.
3. In a large bowl combine the ground salmon, sautéed green onions, parsley, ¼ cup chives, garlic, lemon zest, sumac, coriander, Aleppo pepper, and the remaining 1 teaspoon salt. Gently mix to combine. Add ½ cup Panko and the beaten egg and mix just until combined. Divide into five equal portions and shape into patties slightly larger than your buns.
4. Place the remaining 1 cup Panko in a shallow bowl. Gently coat each patty in the Panko and set aside on parchment.
5. Heat 1 tablespoon olive oil in a large nonstick pan over medium. Cook two to three patties at a time until the Panko is golden and crisp, about 3 minutes per side. Transfer finished patties to a baking sheet and keep them warm in the oven. Add the remaining oil and cook the rest of the patties.
6. Using the oil left in the pan, toast the buns cut-side down until golden, then place them on the baking sheet with the patties.

Assemble your burger.

1. Spread about 1 tablespoon of sauce on the bottom bun, add lettuce, top with a salmon patty, add another tablespoon of sauce, a few pickle slices, and a sprinkle of minced chives. Close with the top bun and serve immediately.

Recommended equipment:

• Meat grinder or food processor
• Mixing bowl
• Microplane or lemon zester
• Nonstick frying pan
• Spatula
• Baking sheet