Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: Fresh fish that forms the base of the burger patties.

Breadcrumbs: Helps bind the patties together and adds texture.

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

Mayonnaise: Adds moisture and richness to the patties.

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

Lemon juice: Adds a zesty brightness to the patties.

Fresh basil: Adds a fragrant and fresh herbal note.

Burger buns: The vessel for serving the salmon patties.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it, which can result in a dense texture. To ensure even cooking, press the patties to an even thickness. If the mixture feels too wet, you can add a bit more breadcrumbs to help bind it. Chilling the patties in the refrigerator for about 15-20 minutes before cooking can also help them hold their shape better during the cooking process.

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

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a similar binding effect and add a nice crunch to the burger.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor similar to mayonnaise but with fewer calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor and texture to dijon mustard.

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

• chopped fresh basil - Substitute with chopped fresh parsley: Parsley provides a fresh, herbaceous flavor that complements the other ingredients well.

• burger buns - Substitute with lettuce wraps: Lettuce wraps offer a low-carb, gluten-free alternative to traditional burger buns while still providing a satisfying crunch.

• Allow the salmon patties to cool completely before storing. This prevents condensation, which can make the patties soggy.

• Place the cooled patties in an airtight container. If stacking, use parchment paper between each patty to avoid sticking.

• Store the container in the refrigerator for up to 3 days. This keeps the salmon burgers fresh and ready for a quick meal.

• For longer storage, wrap each patty individually in plastic wrap or aluminum foil. This extra layer of protection helps maintain their flavor and texture.

• Place the wrapped patties in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the patties for up to 3 months. When ready to use, thaw them in the refrigerator overnight for best results.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed patties on a baking sheet and heat for 10-15 minutes, or until warmed through.

• Alternatively, you can reheat the patties in a non-stick skillet over medium heat for 3-4 minutes on each side. This method helps retain their crispy exterior.

• Store the lemon basil mayo separately in an airtight container in the refrigerator. It will keep for up to 1 week.

• When assembling the salmon burgers, add fresh lettuce, tomato, and onion just before serving to maintain their crispness and flavor.

• 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 crispy exterior while ensuring the inside is heated evenly.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. 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 retains the moisture and adds a slight crispiness to the exterior.

• Microwave Method: Place the salmon burgers on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture.

• 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 is excellent for retaining the crispiness of the exterior while ensuring the inside is thoroughly warmed.

• Grill Method: Preheat your grill to medium heat. Place the salmon burgers on the grill and cover. Heat for about 3-4 minutes on each side, or until warmed through. This method adds a delightful smoky flavor and keeps the burgers juicy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon burgers on the toaster oven tray. Heat for about 10-12 minutes, flipping halfway through. This method is convenient and helps maintain the texture of the burgers.

• Mixing bowl: A large bowl to combine the salmon, breadcrumbs, egg, mayonnaise, dijon mustard, lemon juice, basil, salt, and pepper.

• Measuring cups: Used to measure out the breadcrumbs and chopped fresh basil accurately.

• Measuring spoons: Essential for measuring the mayonnaise, dijon mustard, and lemon juice.

• Knife: Needed to chop the salmon fillet and fresh basil.

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

• Non-stick skillet: Used to cook the salmon patties evenly without sticking.

• Spatula: Helps to flip the salmon patties in the skillet.

• Plate: To place the formed patties before cooking and to serve the finished burgers.

• Burger buns: The base for serving the salmon patties.

• Lettuce, tomato, and onion: Fresh vegetables to add to the burger for extra flavor and crunch.

• Lemon basil mayo: A condiment to enhance the flavor of the salmon burgers.

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

Use a food processor: Quickly blend the salmon mixture in a food processor to save time on chopping and mixing.

Pre-make patties: Form the salmon patties and refrigerate them until ready to cook.

One-pan cooking: Cook the salmon patties in a single non-stick skillet to minimize cleanup.

Pre-mix lemon basil mayo: Prepare the lemon basil mayo in advance and store it in the fridge for easy assembly.