Salmon Burgers With Havarti - cooking recipe

Ingredients

Dill Mayonnaise
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon chopped fresh dill
Burgers
1 lb salmon fillet, skin removed
1/2 cup panko breadcrumbs
3 tablespoons grated havarti cheese
1/4 cup chopped yellow onion
1 teaspoon mustard
2 tablespoons mayonnaise
2 teaspoons chopped fresh dill
sea salt
fresh ground black pepper
4 slices havarti cheese
4 pumpernickel rolls

Preparation

Make the mayonnaise: whisk the ingredients together in a small bowl; refrigerate until ready to use.
Preheat a charcoal grill or gas grill to med-high heat.
Make the burgers: slice the fillet into 1-inch strips, then cut the strips crosswise to create 1-inch cubes.
In a large bowl, mix the salmon cubes, panko, grated cheese, onion, mustard, mayonnaise, and chopped dill, until ingredients are evenly distributed; season with salt and pepper.
Form 4 patties of equal size and spray them on both sides with cooking spray.
Broil or grill the burgers, turning once when lightly browned and crispy, about 4 minutes on each side.
Arrange the slices of cheese on the burgers; place pumpernickel rolls cut side down on the grill rack; close the lid and, if using a gas grill, turn off the heat.
Remove after the cheese is melted and the buns are toasted, about 2 minutes.
Serve burgers on grilled rolls, topped with Dill Mayonnaise.