Recipe for: Mini burgers with salmon and dill mayonnaise - photo 1
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Recipe for: Mini burgers with salmon and dill mayonnaise

Kids' Lunches Grilling Regional Cuisine of Poland 60 min Medium 14 views ~38.90 PLN * - (0)
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Description

Delicate mini burgers made from ground salmon fillet served with creamy dill mayonnaise and fresh summer vegetables. This dish is inspired by the Masurian tradition of using freshwater fish and lakeside flavors, transformed into a child-friendly form of mini burgers — perfect for a summer barbecue, picnic, or family dinner. The burgers have a mild, buttery taste of salmon with a hint of lemon and dill, a crispy bun, and the freshness of lettuce and optional vegetables. They look appetizing (small, evenly shaped patties, golden buns, a green touch of dill) and encourage children to eat fish. They can be served with baked potatoes, millet salad, or as a snack at a summer barbecue.

Ingredients Used

Ingredients (14)

Servings:
4
  • Kaiser roll 6.7 pcs (~400 g)
  • Salmon fillet 400 g
  • Chicken egg 1 pcs (~60 g)
  • Breadcrumbs 50 g
  • Onion 1 pcs (~150 g)
  • Dill 30 g
  • Mayonnaise 150 g
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Butter lettuce 120 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cucumber 0.5 pcs (~150 g)
  • Tomato 1.7 pcs (~200 g)
💰 Estimated dish cost: ~38.90 PLN (9.72 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Dill mayonnaise

1

Wash the dill under cold running water and dry it on a paper towel. Tear off the dry stems and chop the leaves very finely with a knife (using a chopping motion, not a slicing motion). Grate a thin layer of lemon zest (avoiding the white part) using a fine grater — just the yellow part. Transfer the chopped dill to a bowl, add mayonnaise, juice from half a lemon (about 15–20 ml), 1 pinch of salt, and 1 pinch of pepper. Mix with a spoon until you achieve a smooth, creamy consistency. Taste and adjust seasoning gently if needed (it should be mild, child-friendly).

Ingredients: dill, Mayonnaise, Lemon, Salt, Black pepper
Use a sharp knife and a cutting board. If you don't want the skin, you can skip the grated part. Store the mayonnaise in the fridge. Use a fork or a small spoon for mixing.

Preparation of salmon patties

2

Prepare the salmon fillet: place it skin side down on the board. If there is skin, slide the knife blade flat under the skin and separate it with a gliding motion. Check for bones: run your fingers over the surface and remove any bones with fish tweezers or scissors if you find any. Cut the fillet into smaller pieces and finely chop with a knife or pass it through a blender/meat grinder on a coarse sieve with short pulses — the goal is to achieve small pieces, not a paste.

Ingredients: Salmon fillet
Use a sharp knife, a clean cutting board, and tweezers for bones. If you don't have a way, ask the seller for a boneless fillet. A chilled fillet is easier to cut.
3

Transfer the chopped salmon to a large bowl. Finely chop the onion (you can sauté it for 2–3 minutes in a tablespoon of oil, let it cool, and then add it — this gives a milder flavor for children). Add the chopped onion, 1 egg (60 g), breadcrumbs, and 1 teaspoon of lemon juice (from the remaining lemon) to the bowl. Add 1 pinch of salt and 1 pinch of pepper, as well as 1 tablespoon of finely chopped dill. Mix with a spoon or by hand so that the ingredients combine; the mixture should be compact but not dry — if it is too wet, add 1–2 tablespoons of breadcrumbs. Set aside for 10 minutes to allow the breadcrumbs to absorb the excess moisture.

Ingredients: Salmon fillet, Onion, Breadcrumbs, dill, Lemon, Salt, Black pepper
Use a large bowl and a wooden spoon. If the mixture is too sticky, chill it for 10–15 minutes in the fridge. Do not mix for too long — over-blending will make the patties rubbery.

Shaping the patties

4

Divide the mixture into 8 equal portions of about 50 g each. Take a portion in your hand, first shape it into a ball, then gently flatten it into the shape of a small patty about 1–1.5 cm thick and with a diameter that fits the bun. Place the patties on a plate lined with paper towels and chill in the refrigerator for 15 minutes — this makes them easier to handle during frying/grilling.

Ingredients: Salmon fillet, Breadcrumbs
Use a kitchen scale to portion evenly. If you don't have a scale, visually divide the mass into 8 equal parts. Chilling helps prevent the patties from falling apart while frying.

Frying / grilling the cutlets

5

Preheat the grill to medium-high heat (about 200°C) or a grill pan over medium heat. Lightly brush the grill/pan with canola oil (using a brush or spray). Grill the patties for 3–4 minutes on each side — they should be lightly golden, and the center should be matte pink and easily flake apart with a fork (not raw and not dry). If using a pan, fry in a small amount of oil for 3–4 minutes on each side. Check one piece: the inside should be soft, not raw, and easily flake apart, which indicates it is ready.

Ingredients: Rapeseed oil, Salmon fillet
Use tongs to flip the fillets. Do not press them while frying — juices will flow out and the fillet will become dry. Meat thermometer: 63°C indicates that the salmon is ready.

Preparation of rolls and toppings

6

Cut the bun in half and lightly spread oil or butter on the inner sides. Toast them on the grill or in a pan for 1–2 minutes until golden and slightly crispy. Wash and dry the lettuce, tear the leaves into portions (2–3 leaves per burger). Slice the cucumber and tomato into thin slices if using (optional).

Ingredients: Kaiser roll, Butter lettuce, Cucumber, Tomato, Rapeseed oil
It's best to toast the rolls briefly and close to the heat source — toasting for too long will dry out the inside. Use tongs to turn the rolls on the grill.

Assembly and serving

7

On the bottom half of the bun, spread a tablespoon of dill mayonnaise. Place 2–3 leaves of lettuce, a slice of cucumber and/or tomato (if using), then the hot salmon patty. Add another tablespoon of mayonnaise on top of the patty and cover with the top half of the bun. Arrange the mini burgers on a platter and serve immediately while they are still warm. For children, cut each burger in half to make them easier to eat.

Ingredients: Kaiser roll, Mayonnaise, Butter lettuce, Cucumber, Tomato, Salmon fillet
Use a flat spatula to transfer the patties onto the bun. Serve with simple sides: roasted potatoes, a cup of carrot sticks, or a small portion of barley with butter.

Serving and safety

8

Check the serving temperature — burgers taste best warm. If you are preparing them for small children, make sure the patties are cooked through (no raw fish inside). Cut into smaller pieces and remove any bones you may have missed earlier.

Ingredients: Salmon fillet
Use a kitchen thermometer if you want accuracy. For younger children, serve portions without the crust of the bread if it’s easier for them to eat without it.

Fun Fact

💡

The Mazury region is known for its fishing traditions — local recipes often combined simple fish dishes with herbs and lemon. Mini burgers are a modern, kid-friendly adaptation of this tradition.

Best for

piknik obiad dla dzieci letni grill

Tips

🍽️ Serving

Serve immediately after preparation, while the patties are still warm. For the youngest, cut the burgers into smaller pieces and remove any bones. A light salad of purslane or roasted young potatoes pairs well with the burgers. You can also serve extra dill and lemon slices on the table.

🥡 Storage

Store the cooked, chilled salmon patties in the refrigerator for up to 48 hours in an airtight container. Store the raw fish mixture for a maximum of 24 hours. The patties can be frozen after baking — thaw in the refrigerator and reheat in a pan or on the grill. Keep the dill mayonnaise separately in the refrigerator for up to 3 days.

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