Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: Fresh, skinless, and chopped, this is the star of the dish providing a rich, flavorful base for the burgers.

Breadcrumbs: Helps bind the patties together and adds a slight crunch.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and richness to the patties and is also used in the lemon basil mayo.

Lemon juice: Provides a fresh, zesty flavor that brightens up the dish.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a hint of spice and depth to the flavor.

Basil: Fresh and aromatic, it adds a unique flavor to the mayo.

When forming the salmon patties, make sure to handle the mixture gently to avoid compacting it too much. Overworking the mixture can result in dense burgers. Lightly pressing the mixture into shape will help maintain a tender texture. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before grilling can help them hold together better during cooking.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a good alternative for salmon in burgers.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the burgers.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs, making it suitable for those with egg allergies or dietary restrictions.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise, with fewer calories and more protein.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the burgers.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, with a slightly different aroma.

• basil - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor that can complement the lemon and fish, similar to basil.

• Allow the salmon burgers to cool completely after grilling. This prevents condensation, which can make them soggy during storage.

• Wrap each salmon patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date. Salmon burgers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

• For the lemon basil mayo, transfer it to an airtight container. Store it in the refrigerator for up to 1 week. Do not freeze the mayo as it can separate and lose its creamy texture.

• When ready to use frozen salmon burgers, thaw them in the refrigerator overnight. This ensures even thawing and maintains the texture of the patties.

• Reheat the salmon burgers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them on a stovetop over medium heat for about 3-4 minutes on each side.

• Serve the reheated salmon burgers on fresh buns with a generous dollop of lemon basil mayo on top. Add your favorite toppings like lettuce, tomato, or red onion for extra flavor and crunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon burgers on a baking sheet lined with parchment paper.
  3. Cover the burgers loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the burgers are warmed through.
  5. Serve with a fresh dollop of lemon basil mayo.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon burgers in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until heated through.
  5. Top with lemon basil mayo and serve.

• Microwave Method:

  1. Place the salmon burgers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. Ensure the burgers are heated evenly and serve with lemon basil mayo.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon burgers in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until warmed through.
  4. Serve immediately with a generous dollop of lemon basil mayo.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the salmon burgers in aluminum foil to prevent them from drying out.
  3. Place the wrapped burgers on the grill and heat for 5-7 minutes, flipping halfway through.
  4. Unwrap and serve with lemon basil mayo on top.

• Grill: Used to cook the salmon patties, giving them a nice char and smoky flavor.

• Mixing bowl: Essential for combining the chopped salmon, breadcrumbs, beaten egg, mayonnaise, lemon juice, salt, and black pepper.

• Small bowl: Perfect for mixing together the mayonnaise, lemon juice, and chopped basil to create the lemon basil mayo.

• Spatula: Handy for flipping the salmon patties on the grill to ensure they cook evenly on both sides.

• Measuring cups: Used to measure out the breadcrumbs and mayonnaise accurately.

• Measuring spoons: Necessary for measuring the lemon juice, salt, black pepper, and chopped basil.

• Knife: Used to chop the salmon fillet into small pieces and to chop the basil.

• Cutting board: Provides a safe surface for chopping the salmon and basil.

• Basting brush: Useful for applying a light coat of oil to the grill grates to prevent the patties from sticking.

• Tongs: Helpful for placing the salmon patties on the grill and removing them once cooked.

• Plate: Used to hold the formed salmon patties before grilling and to serve the finished burgers.

Pre-chop the salmon: Chop the salmon fillet in advance and store it in the fridge to save time when you're ready to cook.

Use a food processor: Quickly combine the salmon mixture by pulsing it in a food processor instead of mixing by hand.

Pre-make the patties: Form the salmon patties ahead of time and refrigerate them until you're ready to grill.

Prepare the mayo: Mix the lemon basil mayo in advance and store it in the fridge to streamline assembly.

Organize ingredients: Gather and measure all ingredients before starting to ensure a smooth cooking process.