Salmon Burgers with Lemon Basil Mayo Recipe

Salmon fillets: Fresh salmon fillets are the star of the dish, providing a rich, buttery flavor and a tender texture.

Breadcrumbs: Breadcrumbs help bind the salmon mixture together, adding a slight crunch to the patties.

Egg: A beaten egg acts as a binder, ensuring the patties hold their shape during cooking.

Dijon mustard: Dijon mustard adds a tangy depth of flavor, complementing the salmon beautifully.

Lemon juice: Freshly squeezed lemon juice brightens the flavors and adds a zesty kick.

Mayonnaise: Mayonnaise serves as the base for the lemon basil mayo, providing a creamy texture.

Basil: Fresh basil brings a fragrant, herbal note that enhances the overall flavor profile.

Lemon zest: Lemon zest offers a concentrated citrus aroma and taste, elevating the mayo.

Burger buns: Toasted burger buns provide a sturdy and flavorful vessel for the salmon patties.

Salt and pepper: Essential seasonings that enhance and balance the flavors of the dish.

When preparing the salmon mixture, ensure that the salmon is finely chopped to help the patties hold together better. You can use a sharp knife or a food processor for this task. Additionally, when forming the patties, wet your hands slightly to prevent the mixture from sticking to your fingers, allowing you to shape them more easily. This will result in evenly sized patties that cook uniformly on the grill.

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

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

• 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, for those seeking a vegan option.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor and texture, making it a suitable replacement.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can enhance the taste of the burgers.

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

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro provides a fresh and aromatic flavor, which can complement the other ingredients similarly to basil.

• lemon zest - Substitute with orange zest: Orange zest can provide a citrusy aroma and flavor, adding a unique twist to the dish.

• toasted burger buns - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative to burger buns, providing a fresh and crunchy texture.

• salt and pepper - Substitute with soy sauce and chili flakes: Soy sauce can add a savory depth, while chili flakes provide a bit of heat, enhancing the overall flavor profile.

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

• For short-term storage, place the cooled salmon patties in an airtight container. Layer them with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• To freeze, individually wrap each salmon patty in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped salmon patties in a resealable freezer bag or airtight container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.

• When ready to enjoy, thaw the salmon patties in the refrigerator overnight. This ensures even defrosting and maintains their texture.

• Reheat the thawed salmon patties on a grill or in a skillet over medium heat. Cook for about 3-4 minutes on each side until heated through.

• For the lemon basil mayo, store in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Stir well before using to maintain its creamy consistency.

• If you have extra burger buns, keep them in a bread box or a sealed bag at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 1 month.

• 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 juicy texture of the salmon.

• If you're in a hurry, use a microwave. Place the salmon burger on a microwave-safe plate. Cover it with 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 overcook, as microwaving can make the salmon rubbery.

• For a crispy exterior, consider reheating on the stovetop. Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon burger in the skillet and cook for 2-3 minutes on each side until heated through and the outside is slightly crisp.

• If you have an air fryer, preheat it to 350°F (175°C). Place the salmon burgers in the basket in a single layer. Heat for about 3-5 minutes, checking for doneness. The air fryer will give the salmon a nice crispy texture without drying it out.

• To reheat the lemon basil mayo, simply let it come to room temperature or give it a quick stir. Avoid microwaving it, as it can separate and lose its creamy texture.

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

• Grill: Preheat this to medium-high heat to cook the salmon patties evenly and give them a nice char.

• Small bowl: Mix the mayonnaise, chopped basil, and lemon zest in this to prepare the lemon basil mayo.

• Spatula: Use this to flip the salmon patties on the grill, ensuring they cook evenly on both sides.

• Measuring cups: These are essential for accurately measuring the breadcrumbs and mayonnaise.

• Measuring spoons: Use these to measure the dijon mustard, lemon juice, and chopped basil precisely.

• Knife: This is needed to finely chop the salmon fillets and basil.

• Cutting board: Use this as a surface for chopping the salmon and basil.

• Zester: This tool is used to grate the lemon zest finely.

• Whisk: Use this to beat the egg before adding it to the salmon mixture.

• Tongs: These are helpful for placing the patties on the grill and removing them once cooked.

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

Prepare ingredients in advance: Chop the salmon and basil, and measure out the breadcrumbs and lemon zest ahead of time to streamline the cooking process.

Use a food processor: Quickly pulse the salmon and other ingredients in a food processor for a uniform mixture, saving time on chopping.

Make the mayo ahead: Prepare the lemon basil mayo a day before and store it in the fridge to save time on the day of cooking.

Preheat the grill: Start preheating the grill while forming the patties to ensure it’s ready when you are.