Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: The star of the dish, providing a rich and 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 creaminess 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.

Fresh basil: Brings a fragrant, herbal note to the dish.

Salt: Enhances the overall flavor of the ingredients.

Black pepper: Adds a touch of heat and depth to the patties.

Garlic powder: Infuses the lemon basil mayo with a subtle garlic flavor.

Preheat your grill to medium-high heat. In a mixing bowl, combine the chopped salmon, breadcrumbs, beaten egg, 2 tablespoon mayonnaise, dijon mustard, lemon juice, chopped basil, salt, and pepper. Mix well. Form the mixture into 4 patties. Grill the patties for about 4-5 minutes on each side, or until fully cooked. While the patties are grilling, prepare the lemon basil mayo. In a small bowl, mix together ½ cup mayonnaise, lemon juice, chopped basil, garlic powder, and salt. Serve the salmon burgers on buns with a generous dollop of lemon basil mayo.

To ensure your salmon burgers hold together well on the grill, make sure the salmon is finely chopped and the mixture is well-combined. Chilling the patties in the refrigerator for about 15-20 minutes before grilling can also help them maintain their shape.

• salmon fillet - Substitute with chickpeas: Mashed chickpeas provide a similar texture and protein content, making them a great plant-based alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are often vegan and provide a similar binding and texture.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. This acts as a binding agent similar to eggs.

• mayonnaise - Substitute with vegan mayonnaise: Vegan mayonnaise is made without eggs and provides the same creamy texture and flavor.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard is typically vegan and offers a similar tangy flavor.

• freshly squeezed lemon juice - Substitute with freshly squeezed lemon juice: No substitution needed as lemon juice is already vegan.

• chopped fresh basil - Substitute with chopped fresh basil: No substitution needed as basil is already vegan.

• salt - Substitute with salt: No substitution needed as salt is already vegan.

• freshly ground black pepper - Substitute with freshly ground black pepper: No substitution needed as black pepper is already vegan.

• garlic powder - Substitute with garlic powder: No substitution needed as garlic powder is already vegan.

• Allow the salmon burgers to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the burgers soggy.

• For storing in the refrigerator:

  • Place the cooled salmon burgers in an airtight container or wrap them tightly in plastic wrap.
  • Store in the refrigerator for up to 3 days.
  • Keep the lemon basil mayo in a separate airtight container and refrigerate for up to 5 days.

• For freezing:

  • Individually wrap each salmon burger in plastic wrap or aluminum foil to prevent freezer burn.
  • Place the wrapped burgers in a single layer on a baking sheet and freeze until solid, about 2 hours.
  • Transfer the frozen burgers to a freezer-safe bag or airtight container, labeling with the date.
  • Freeze for up to 3 months.

• Reheating:

  • Thaw frozen salmon burgers in the refrigerator overnight.
  • Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
  • Alternatively, reheat in a skillet over medium heat for 3-4 minutes per side, or until warmed through.
  • Serve with freshly prepared lemon basil mayo for the best flavor.

• 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 vegetable oil to the pan.
  3. Place the salmon burgers in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through.
  5. Enjoy with a side of lemon basil mayo.

• 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 to ensure even heating.
  4. Let it sit for a minute before serving 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 about 5-7 minutes, flipping halfway through, until warmed through.
  4. Serve immediately with 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 about 5-7 minutes, flipping halfway through.
  4. Unwrap and serve with a fresh dollop of lemon basil mayo.

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

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

• Beaten egg: Helps bind the salmon mixture together to form cohesive patties.

• Measuring cups: Necessary for accurately measuring ingredients like breadcrumbs, mayonnaise, and lemon juice.

• Measuring spoons: Used to measure smaller quantities of ingredients such as dijon mustard, salt, pepper, and garlic powder.

• Spatula: Handy for flipping the salmon patties on the grill without breaking them apart.

• Small bowl: Used to prepare the lemon basil mayo by mixing mayonnaise, lemon juice, chopped basil, garlic powder, and salt.

• Knife: Essential for finely chopping the salmon fillet and fresh basil.

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

• Spoon: Useful for mixing ingredients in both the mixing bowl and the small bowl.

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

• Buns: The base for serving the salmon burgers, providing structure and additional flavor.

Prepare ingredients ahead: Chop the salmon and basil in advance and store them in the fridge.

Use a food processor: Quickly combine salmon, breadcrumbs, and other ingredients using a food processor.

Pre-make patties: Form the salmon patties the night before and refrigerate them.

Batch cook: Grill extra salmon patties and freeze them for future meals.

Quick sauce mix: Prepare the lemon basil mayo while the patties are grilling.