Crispy Smoked Salmon Burgers, Whipped Dill Cream Cheese, and Cucumber-Shallot Relish on Onion Buns

This seemed perfect for your dinner (al fresco) tonight!!
(serves 4-6, depending on patty size)

For the whipped dill cream cheese:
8 oz. whipped cream cheese, room temp.
1 heaping 1/4 cup fresh dill, chopped
Juice of 1/2 lemon
1/2 t. kosher* salt
1/4 t. garlic powder

For the cucumber-shallot relish:
1/2 English cucumber, sliced super thin or on a mandolin, about 1/8" thin
Juice 1/2 lemon
1/2 t. kosher* salt
Freshly* ground black pepper

For the crispy smoked salmon burger patties:
3/4 lb. wild caught* salmon, skin removed, cut into pieces
4 oz. wild caught* smoked salmon
1 egg
Zest 1 lemon
Pinch red pepper flakes
1 T. chopped fresh* dill
1/2 t. kosher* salt
1/2 t. freshly* ground black pepper
3/4 cup Panko bread crumbs
1/4 cup canola oil, for frying
Onion hamburger buns, toasted

For the whipped dill cream cheese: Combine all ingredients in a med. bowl. Set aside or stash in fridge if this is for later).
For the cucumber-shallot relish: Toss all ingredients together in a small bowl. Set aside to get happy.
For the crispy smoked salmon burger patties: Put all ingredients through pepper into a food processor and pulse multiple times until roughly chopped and it comes together into a ball. Form into 4-6 patties (depending on how thick you want them). Chill them in the fridge for 30 min. Coat patties with Panko. Set a large fry pan over med. flame and add oil. When it shimmers, add patties and cook until golden on both sides. Serve the patties on the toasted buns with lots of whipped dill cream cheese and cucumber relish on top. Grab lots of napkins as you're gonna need 'em!!!

"Don't get bogged down by life and negativity. Have them bounce off like water off a duck's back. Be KNOWN for your optimism and positive attitude."

And, have FUN today!!!!!!

Love,

Machete Milletti