Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: The main protein for the burgers, providing a rich and flavorful base.

Breadcrumbs: Helps to bind the patties together, giving them structure.

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

Mayonnaise: Adds moisture and richness to the patties and the lemon basil mayo.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Adds a fresh, zesty flavor to both the patties and the mayo.

Basil: Fresh basil adds a fragrant, aromatic touch to the dish.

Salt: Enhances the overall flavor of the patties and the mayo.

Pepper: Adds a bit of heat and depth to the flavor profile.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it, which can result in a dense texture. Lightly wet your hands with water to prevent the mixture from sticking to your fingers. This will help you shape the patties more easily and maintain a tender, juicy consistency.

• 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 panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• beaten egg - Substitute with flax egg: A mixture of ground flaxseed and water can act as a binding agent similar to an egg, suitable for vegan diets.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture, making it a healthier alternative to mayonnaise.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with added texture from the mustard seeds.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic and citrusy flavor, making it a good substitute for lemon juice.

• chopped fresh basil - Substitute with chopped fresh parsley: Parsley provides a fresh, slightly peppery flavor that can complement the other ingredients well.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.

• mayonnaise - Substitute with avocado: Mashed avocado provides a creamy texture and healthy fats, making it a nutritious alternative to mayonnaise.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy and slightly sweet flavor, similar to lemon juice.

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro provides a fresh, citrusy flavor that can complement the other ingredients well.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor profile compared to regular table salt.

• pepper - Substitute with white pepper: White pepper provides a milder, slightly different flavor compared to black pepper, while still adding a bit of heat.

• To store the salmon burgers, let them cool completely after grilling. Place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
• For freezing, place the uncooked salmon patties on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours or until they are firm. This step ensures they won't stick together.
• Once the patties are firm, transfer them to a resealable freezer bag or an airtight container. Label the container with the date and store in the freezer for up to 3 months.
• When ready to cook frozen salmon burgers, thaw them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.
• To reheat cooked salmon burgers, preheat your oven to 350°F (175°C). Place the patties on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
• The lemon basil mayo can be stored in an airtight container in the refrigerator for up to 5 days. Stir well before using to ensure the ingredients are well combined.
• If you prefer to freeze the lemon basil mayo, transfer it to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months. Thaw in the refrigerator and stir well before using.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the moisture and texture of the burgers.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the salmon burgers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives a nice crisp to the exterior while keeping the inside juicy.

• Microwave Method: Place the salmon burgers on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as this can make the burgers dry.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon burgers in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior while keeping the inside tender.

• Grill Method: Preheat your grill to medium heat. Wrap the salmon burgers in aluminum foil to prevent them from drying out. Grill for about 4-5 minutes on each side, or until heated through. This method adds a fresh, smoky flavor to the reheated burgers.

• Mixing bowl: Use this to combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, chopped basil, salt, and pepper.

• Spatula: Helpful for mixing the ingredients together thoroughly in the mixing bowl.

• Measuring cups: Essential for measuring out the breadcrumbs, mayonnaise, and lemon juice accurately.

• Measuring spoons: Necessary for measuring the dijon mustard, lemon juice, and chopped basil.

• Knife: Use this to finely chop the salmon fillet and fresh basil.

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

• Grill: Preheat this to medium-high heat to cook the salmon patties.

• Grill spatula: Use this to flip the salmon patties on the grill.

• Small bowl: Mix the mayonnaise, lemon juice, chopped basil, salt, and pepper to make the lemon basil mayo.

• Whisk: Useful for beating the egg and mixing the lemon basil mayo.

• Buns: Serve the salmon burgers on these.

• Serving platter: Place the cooked salmon burgers on this for serving.

Prepare ingredients in advance: Chop the salmon and basil ahead of time to streamline the process.

Use a food processor: Quickly blend the salmon mixture for even consistency.

Pre-make the mayo: Prepare the lemon basil mayo the day before and store it in the fridge.

Form patties ahead: Shape the salmon patties and refrigerate them until ready to grill.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.