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Preparation
Place salmon fillets, 3 Tbsp. (45 mL) tartar sauce, 1 Tbsp. (15 mL) dill, salt, and pepper in processor.
Blend using on/off turns until coarsely ground.
Form into two 1/2-inch-thick patties (can be made 6 hours ahead). Cover and refrigerate.)
Prepare barbecue (medium-high heat).
Whisk 1/2 cup (125 mL) tartar sauce, 1 Tbsp. (15 mL) dill, and lemon peel in medium bowl to blend.
Grill rolls until toasted.
Transfer to 2 plates and spread bottom halves generously with sauce.
Grill patties until fish is cooked through, about 2 minutes per side.
Place burgers atop sauce on rolls.
Top each with onion slices, 2 lettuce leaves, and top half of roll.
Serve, passing remaining sauce separately.