These delicious dill salmon burgers are veggie-loaded. With grated summer squash, canned salmon, and a few other pantry staples, they make an easy and nutritious meal.
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Today is a cold and rainy day in Minneapolis, but that’s not stopping me from embracing summer produce! Even though pumpkin spice season is already here (seriously, I think Starbucks started serving their PSL today), I’m pumping the brakes on root veggies and fall produce for a moment.
You see, summer only comes around one time a year, and in Minnesota, it can feel like an eternity before we get to our next warm season. So to make sure I get the most out of these gorgeous summer days, I still have recipes with squash, tomatoes, eggplant, and more to share…at least for a few more weeks.
Plus, by the end of the summer, everyone is looking for new and exciting ways to use summer squash. After all, it can get old after a while…
These Summer Squash and Dill Salmon Burgers are oh-so-delicious, simple to whip up, and a great addition to your back-to-school meal prep and lunchbox routines. They’re also a fun way to eat more veggies, especially if you’re not a raw or roasted veggie kind of person.
I even used some convenience foods, like canned wild caught salmon and bread crumbs, to make them extra easy.
How to Make Dill Salmon Burgers
- Drain the canned salmon and add it to a mixing bowl. Stir in the grated squash, bread crumbs, dijon, dill, salt, and pepper. Mix until combined. Add the beaten egg and stir well.
- Use your hands to form 8 patties, about ½-inch thick. Place them on the lined baking sheet. Bake for 20 minutes, flipping halfway through.
These burgers are great to prep in bulk and freeze. Transfer the cooked patties to a freezer bag and store in the freezer for up to 3 months. Thaw in the fridge before eating.
Serving Ideas
Here’s how you can eat these Summer Squash and Dill Salmon Burgers:
- The traditional way: slapped between a bun or slices of bread with aioli or mustard, lettuce, and tomato
- Mixed in with whole wheat pasta, olive oil, and parmesan
- On top of greens
- Wrapped up in a leaf of swiss chard or romaine
If you’re enjoying them plan, I really like to add tzatziki sauce! Add a side salad, like my Sweet Corn and Cherry Arugula Salad for a balanced meal.
I’d love to hear about the different ways that you eat these burgers. Let me know in the comments below! And if you like veggie-heavy burgers and patties, check out my Spinach Feta Salmon Burgers, Sweet Potato Black Bean Burgers and Black Bean Beet Burger Recipe.
Summer Squash and Dill Salmon Burgers
Ingredients
- 2 6 oz cans wild caught salmon - boneless and skinless
- ¾ cup summer squash - grated
- ½ cup whole wheat bread crumbs
- 1 tablespoon dijon mustard
- 3 tablespoon fresh dill - chopped
- 1 egg - beaten
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking oil or line with parchment paper (to prevent sticking).
- In a large bowl, combine the salmon, grated summer squash, bread crumbs, dill, and dijon mustard. Use a fork to flake the salmon and mix everything together. Add the beaten egg, salt, and pepper and stir until combined.
- Shape the mixture into 8 patties (~½" thick) and place them on the baking sheet. Bake for 20 minutes, flipping them halfway through. Enjoy!
Notes
- Topping ideas include avocado, tzatziki, or tahini sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat in the microwave for 1 to 2 minutes on high.
- To freeze, remove patties from the baking sheet after you cook them. Place in a large freezer bag or airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before eating.
Nutrition
Happy last week of August! – Lizzie
