Salmon Burgers With Dill Cream Cheese Topping - cooking recipe

Ingredients

DILL CREAM CHEESE TOPPING
3 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoons thinly sliced green onions
1 tablespoon prepared horseradish
1 teaspoon dill weed (McCormick Gourmet Collection)
1/2 teaspoon grated lemon peel
SALMON BURGERS
1 lb salmon fillet, skin removed, cut into 1-inch pieces
1 egg, beaten
1/3 cup panko breadcrumbs (Japanese bread crumbs)
2 tablespoons minced red onions
1 tablespoon drained capers, chopped
1 tablespoon grated lemon peel
1 teaspoon dill weed (McCormick Gourmet Collection)
1 teaspoon garlic powder (McCormick Gourmet Collection)
1/2 teaspoon chili pepper, chipotle (McCormick Gourmet Collection)
1/2 teaspoon sicilian sea salt (McCormick Gourmet Collection)
1/4 teaspoon black pepper, coarse grind (McCormick Gourmet Collection )
1 tablespoon oil
4 everything bagels, seeded kaiser rolls (optional) or 4 seeded hamburger buns (optional)

Preparation

FOR THE DILL CREAM CHEESE TOPPING:
Mix all ingredients in small bowl until well blended;cover & refrigerate until ready to serve.
FOR THE SALMON BURGERS:
Place salmon in food processor & cover; pulse until coarsely chopped, scraping down sides. (Do not over process salmon.)
Place salmon in large bowl.
Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper.
Mix until well blended & shape into 4 patties.
Heat oil in large nonstick skillet on medium heat.
Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through.
Serve salmon burgers on bagels or rolls, if desired.
Top with Dill Cream Cheese Topping.
*Salmon patties can be prepared 6 hours ahead. Place in single layer on baking sheet. Cover with plastic wrap and refrigerate.