Salmon burgers with fried eggs and dill yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon burgers with fried eggs and dill yogurt

Salmon burgers with fried eggs and dill yogurt

Soy-Free, Protein Plus

2 Servings, 730 Calories/Serving

20 Minutes

For the nights you really want seafood but you also want a good burger, we present our salmon burgers with creamy fried eggs and tangy dill yogurt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 2 organic oranges
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 teaspoon sweet smoked paprika
  • 2 organic eggs
  • 2 whole wheat buns
  • Sunbasket dill yogurt (Greek yogurt - lemon juice - dried dill)
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 730, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 860mg (37% DV), Total Carb. 84g (31% DV), Fiber 16g (57% DV), Total Sugars 13g (Incl. 3g Added Sugars, 6% DV), Protein 51g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the onion and oranges

  • Peel and thinly slice the onion.
  • Using your hands or a sharp knife, peel the oranges; cut the oranges in half lengthwise, then crosswise into ½-inch-thick half-moons. Discard any seeds.


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel. Sprinkle both sides with the paprika.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate. Do not clean the pan.


Cook the onion; fry the eggs

In the same pan used for the salmon burgers, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Push the onion to one side of the pan.
Crack the eggs directly into the empty side of the pan and season with salt and pepper. Cook over medium heat until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
While the eggs cook, prepare the buns.


Toast the buns; assemble the burgers

In another large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
Place the bun bottoms, cut sides up, on a work surface and slather with as much dill yogurt as you like. Top each with a salmon burger, onion, egg, and arugula. Close with the bun tops.


Transfer the burgers to individual plates. Serve the oranges and any remaining dill yogurt on the side.
Kids Can!
  • Peel the oranges by hand.
  • Time the salmon burgers.
  • Slather the buns with dill yogurt.
  • Help assemble the burgers.