Salmon Bagel Burgers with Garlic-Dill Schmear
Smoky Salmon Bagel Burger with Garlic-Dill Schmear! Love bagels and lox? You'll go "wild" over these simply gratifying salmon burgers! They're a quick, versatile bite that works for brunch, lunch or dinner.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 salmon burgers
Author: The Kitchen Prep
- 1 tablespoon olive oil
- 1 pound fresh Alaska salmon skin removed, finely chopped
- 1 egg
- 2½ tablespoons panko bread crumbs
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
For Schmear
- 4 ounces cream cheese {reduced fat if desired}
- 1 tablespoon plain yogurt
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
For Burgers:
- 4 ultra-thin bagels sliced & lightly toasted
- 1 cup fresh spinach leaves
- 16 cucumber slices
- 1 red onion sliced
Heat olive oil in a large pan or grill pan over medium-high heat. In a bowl, combine the chopped Alaska salmon, egg, panko, onion powder, smoked paprika and salt until well-mixed.
Form 4 patties, about ¼ pound each, from the mixture and place in the pan. Cook on the first side for about 2-3 minutes, then flip and cook for another 1-2 minutes until the burger is cooked through -- try not to overcook. Remove from pan when done and set aside.
Meanwhile, make schmear by mixing together the cream cheese, yogurt, dill, garlic powder and salt in a bowl until uniform and spreadable.
Assemble burgers: Place prepared salmon burgers onto the bottom half of each bagel. Place spinach leaves and red onion on top. Top with cucumber slices. Spread about 1 tablespoon of schmear onto the other half of the bagel and place on top to complete your "burger."