This summer was great for grilling, and I was always thrilled when we would have leftovers for several days.  Although I love grilled chicken, turkey burgers, or even lamb burgers, I was in the mood for something new.  I felt inspired to make a salmon burger after seeing someone make them on a cooking show, but their burger had eggs, bread crumbs, and even goat cheese.  Sounded delicious, but not for me.  So, I modified the burger to meet my food allergy needs, and wow…these are tasty!  I made them a few times with rave reviews all around!  I love that the cucumber makes them so moist and the dill compliments them nicely.  They can be cooked on the grill or in the oven.  These burgers can be served on traditional breads or buns, but they can also be served in lettuce wraps. 

When we had these a few weeks ago, I used a romaine lettuce wrap and topped it with a cabbage slaw (a collard green wrap worked well too once before); this helps me keep the carbohydrates to a minimum.   My mom had it with lettuce, tomato, onions, ketchup and mustard on a burger bun; my husband had it on a challah roll with just lettuce and ketchup.  There are tons of ways you can use these burgers — the leftover burgers worked great in tortillas as part of a taco or even broken up into pieces and tossed into a salad.  I have been making larger batches of them when salmon goes on sale and then I freeze them for easy meals and on-the-go protein.  They keep well in the fridge for up to 4 days – no sogginess or falling apart.  They also keep well in the freezer for up to 4 weeks (be sure to wrap them in foil, then place inside a plastic bag for extra protection). 

Here are the burgers raw on a cookie sheet. Here are the burgers fresh off the grill.