Making salmon burgers

With BBQ weather finally sneaking in on us, we had Chef Shawn McKerness of The City Grill join us and Arms Bumanlag on CTV Windsor to create a light and tasty burger to throw onto the grill on a skillet in the kitchen.

Salmon Burger – yields: 4 portions

For the patties

  • salmon 1.5 lbs – chopped coarsely
  • spring onion 3 each – sliced thin
  • fresh dill 2 tbsp- chopped
  • salt to taste
  • pepper to taste

Horseradish cream:

  • yogourt 2 tbsp
  • sour cream 2 tbsp
  • prepared horseradish 1 tbsp
  • salt to taste
  • pepper to taste
  • fresh squeezed lemon juice, few drops


  • nappa cabbage 4 oz- shredded
  • red cabbage 1 oz – shredded
  • carrot 1 oz – shredded
  • red pepper 1 oz sliced thin
  • 2 spring onions, each sliced thin
  • mayo 2 tbsp
  • honey 1 tsp
  • rice vinegar 2 tbsp
  • salt and pepper to taste

4 burger buns – toasted


For the cream:
combine all ingredients together in a mixing bowl and let sit at room temperature. after an hour or so you should see the mixture slightly thicken. wrap and keep in the fridge for up to 3 days

For the slaw:
in a stainless bowl combine the mayo, vinegar, honey, and seasoning, then mix all together with the remaining ingredients

For the patties:

  • in a stainless bowl mix together the salmon, dill, onion and season conservatively form into 6 individual patties.
  • heat a non stick skillet to a medium high heat. add 2 tbsp of canola or other neutral cooking oil.
  • season the patties again with salt and pepper then gently and carefully place into the heated skillet. cook for approximately 2-3 minutes per side.


  • spread a small amount of cream on each side of the toasted burger bun.
  • place the cooked patty on then a small mound of slaw.