New York Bagel and Lox Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

I was born and raised in New York and have lived in Manhattan for the past 6 years.One of my favorite classic New York treats is a New York bagel. Few foods compare to an Everything bagel, warm and fresh from the bagel store with cream cheese and lox. When I was growing up, my parents would take me and my sister to the bagel store on the weekends to buy bagels fresh from the oven. I wanted to incorporate all of those flavors that I love into a burger. These salmon burgers have smoked salmon incorporated into the patties to give just the right amount of smoky flavor. The smokiness of the patties is nicely balanced by the lemony caper chive cream cheese spread. One bite of these burgers and you’ll feel like you’re eating at an authentic New York bagel store!


1 1/2 lbs. boneless, skinless salmon fillet
1/2 lb. smoked salmon
1 egg, lightly beaten
1/4 cup thinly sliced scallions
1/4 cup panko breadcrumbs
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
3/4 teaspoon black pepper

Caper Chive Spread:
1/2 cup cream cheese at room temperature
1/2 cup sour cream
1/4 cup chopped chives
3 tablespoons capers, drained
1 tablespoon fresh lemon juice

2 tablespoons vegetable oil for brushing on grill
6 New York style “Everything” bagels, split
1 cup baby Romaine lettuce leaves
2 vine tomatoes, sliced
1 small red onion, thinly sliced


To make the salmon patties, cut the fresh and smoked salmon into small pieces. Place the pieces in a food processor and pulse about 10 seconds, until just ground. Place the ground salmon in a large bowl and add the egg, scallions, panko breadcrumbs, dill, Dijon mustard, lemon juice, salt and pepper. Mix gently with your hands until all ingredients are combined. If patties are too wet, add more breadcrumbs as needed. Form into 6 equal patties and place on a large plate. Cover and refrigerate at least 30 minutes.
To make the caper chive spread, place the cream cheese, sour cream, chives, 2 tablespoons capers, and lemon juice in a mini food processor. Blend until smooth. Place in a small bowl and stir in the remaining tablespoon of capers. Cover and refrigerate until ready to serve.
Prepare a medium-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush the grill rack with vegetable oil. Place the chilled patties on the grill, and cover. Cook burgers 3-4 minutes on each side. During the last few minutes of cooking, place the bagel halves, cut side down, on the outer edge of the rack to toast lightly.
To assemble the burgers, spread the caper chive spread over the cut sides of the bagel halves. Place a few lettuce leaves on each bagel bottom and place a salmon patty on top. Arrange a slice of tomato and a few slices of red onion on top. Add the bagel tops and serve.
This recipe makes 6 burgers.