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.
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
Add a side salad, like my Sweet Corn and Cherry Arugula Salad or Farmers Market Crunchy Cabbage Slaw, 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 Sweet Potato Black Bean Patties.
Summer Squash and Dill Salmon Burgers
Ingredients
- 2 6 oz cans wild caught salmon - boneless and skinless
- 3/4 cup summer squash - grated
- 1/2 cup whole wheat bread crumbs
- 1 tbsp dijon mustard
- 3 tbsp fresh dill - chopped
- 1 egg - beaten
- 1/4 tsp sea salt
- 1/4 tsp 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 and place them on the baking sheet. Bake for 20 minutes, flipping them halfway through. Enjoy!
Nutrition
Happy last week of August!
Lizzie
This recipe is great! This is the second summer I’ve used this recipe to help deal with squash overload- but honestly, I’d buy squash to make these:)
Hi Carra, that’s so great to hear! I just revisited this recipe myself with some leftover zucchini that I had, and was so glad I did. I’m thrilled that it’s become a go-to dish for you. Thanks for rating the recipe and commenting :-).
Such a great idea to use summer squash in these burgers! I’m always looking for new ways to incorporate squash this time of year!
Thank you!! Me too…sometimes the squash harvest can be a little too bountiful ;-). Have to get creative! Haha!