Hamburger buns, lettuce, tomato, and any other desired toppings
Instructions
In a large bowl, gently combine the drained and flaked canned salmon, panko breadcrumbs, onion, dill, mayonnaise, egg, Dijon mustard, salt, and black pepper. Mix until the ingredients are well incorporated, but be careful not to overmix, as this can result in tough burgers.
Divide the salmon mixture into 4 equal portions and gently shape them into patties, about 4 inches wide and 1/2 inch thick. Be gentle when forming the patties to prevent them from falling apart.
Heat a large skillet or griddle over medium heat and lightly coat it with vegetable oil. Cook the salmon burgers for 4-6 minutes per side, or until they are golden brown and cooked through. Be sure to handle the patties gently to prevent them from falling apart.
Place the cooked salmon burgers on toasted hamburger buns and top with your desired toppings, such as lettuce, tomato, onion, or any other condiments. Serve the salmon burgers hot and enjoy the delicious combination of flavors and textures.
