Salmon Burger with Cucumber and Radish Salad
Breville Test Kitchen

Breville Test Kitchen

Salmon Burger with Cucumber and Radish Salad

Fresh salmon fillets get a quick process and hit of lemon for a succulent patty full of ocean flavor. The Breville Food Processor delivers a homemade tartare sauce as well as wafer-thin slices of cucumber and radish for a bright salad garnish.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


1 hr 45 mins total time

30 mins active time


Serves 4



For the salmon burger

  • skinless salmon fillet icon
    1 lb skinless salmon fillets

    cut into 1-inch pieces

  • kosher salt icon
    1 tsp kosher salt
  • lemon icon
    1 lemon


  • garlic powder icon
    ¼ tsp garlic powder
  • crushed red pepper flakes icon
    ¼ tsp crushed red pepper flakes
  • egg yolk icon
    1 egg yolk
  • olive oil icon
    2 tbsp olive oil

For the tartar sauce

  • cornichon icon
    2 oz cornichons
  • pickled onion icon
    2 oz pickled onions
  • drained capers icon
    2 tbsp drained capers


  • dill icon
    ⅓ cup dill
  • Essential Mayonnaise icon
    ⅓ cup (2½ oz) Essential Mayonnaise

For the cucumber and radish salad

  • garlic powder icon
    ¼ tsp garlic powder
  • dill icon
    2 tbsp dill
  • English cucumber icon
    1 English cucumber


  • radish icon
    4 radishes


  • shallot icon
    1 shallot


  • kosher salt icon
    1 tsp kosher salt
  • white sugar icon
    ½ tsp white sugar
  • fresh lemon juice icon
    1 tsp fresh lemon juice

To serve

  • burger buns icon
    4 burger buns
  • softened butter  icon
    Softened butter

    to spread

  • Boston butter lettuce leaf icon
    8 Boston butter lettuce leaves


  • 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the salmon, salt, lemon zest, garlic powder, pepper flakes and egg yolk and process until a coarse paste forms.
  • 2Divide the salmon mixture into 4 even portions, about ½ cup each. Using damp hands, shape each portion into a ball then flatten into a 3-inch round, and ¾-inch high patty. Place onto parchment paper and refrigerate, uncovered, for at least 1 hour, or until the patties are firm and a skin has formed.
  • 3To make the tartar sauce, in the clean processor bowl with the grey spindle and green S-blade™, add the cornichons, onions, capers and dill and process until finely chopped. Add the mayonnaise and garlic powder and process to combine. Transfer the sauce to a bowl and refrigerate until serving.
  • 4Just before cooking the patties make the cucumber and radish salad. In the clean processor bowl with the grey spindle and green S-blade™, add the dill and pulse until coarsely chopped. Remove the blade. Set the orange adjustable slicer to 1 and place in the bowl. Slice the cucumber, radishes and shallot. Remove the slicer from the processor and sprinkle the salad with salt, sugar and lemon juice.
  • 5Place a large frying pan over high heat. Add the oil, when hot add the patties and cook for 3 to 4 minutes, or until just golden brown. Reduce the heat to medium and flip the patties over, cook the other side for 3 to 4 minutes, or until just cooked through. Remove from the pan and wipe the pan clean.
    Tip: Patties can be cooked on a barbecue or grill.
  • 6Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
  • 7Spread a spoonful of tartar sauce over the base of each bun. Top with lettuce, patty and salad. Spread a generous amount of the tartar sauce over the bun tops. Sandwich the burgers with the bun tops and serve.
Main course

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