Other Electric Products Recipes

Salmon Burgers with Tzatziki

Want to try something a little less heavy this barbeque season? These salmon patties with Tzatziki (Greek cucumber and yogurt sauce) are refreshing yet filling, and easy to cook on an Indoor Electric Grill.

For Salmon Patties:

  • 1 lb. salmon, skinless and boneless
  • 1 tsp. Dijon mustard
  • 1 shallot, minced
  • 1/2 cup bread crumbs (Japanese Panko preferred)
  • 1 egg, beaten
  • 1 Tbsp. parsley, chopped 
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. fresh dill, chopped
  • 2 tsp. capers, minced
  • 1 tsp. olive oil

For Tzatziki:

  • 4 oz. cucumber, English or Japanese
  • 1/2 tsp. salt
  • 1 clove garlic, minced
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup Greek yogurt
  • 1 tsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. fresh dill, chopped

For Salmon Burgers: 

  • 4 butter lettuce leaves
  • 4 burger buns

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.


Make the Tzatziki:
Shred cucumber, combine with salt and set aside for 5 minutes.


Combine all other ingredients for Tzatziki in a separate bowl.


Squeeze water out from cucumber and add to the yogurt mixture.


Mix well and keep in refrigerator.


Make the salmon patties:
Cut salmon into small pieces and dice again into even smaller pieces.


Preheat the Indoor Electric Grill at HI for 6 minutes or until the operation light turns off. 


Place all ingredients for salmon patty in a large bowl and mix well with your hand.


Divide mixture into four 3/4-inch patties.


Place patties on the preheated grill and turn the heat down to MED. Please be careful of the heated grill.


Flip after 3 minutes or when the patty is half-way done. Cook the patties through, or another 3 minutes.


Lightly grill the cut side of burger buns, and assemble salmon burgers with butter lettuce and Tzatziki.


Serve immediately.