Salmon Burgers with Lemon Basil Mayo Recipe

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

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 the lemon basil mayo.

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

Lemon juice: Adds brightness and acidity to both the patties and the mayo.

Fresh basil: Adds a fresh, aromatic flavor to the patties and the mayo.

Salt: Enhances the overall flavor of the patties.

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

Lemon zest: Adds a concentrated lemon flavor to the mayo.

When forming the salmon patties, make sure your hands are slightly damp. This prevents the mixture from sticking to your hands and allows you to shape the patties more easily. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before grilling can help them hold their shape 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 panko: Panko breadcrumbs are lighter and crispier, providing a similar binding effect without altering the texture too much.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein and less fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture.

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

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro provides a fresh, herbaceous flavor that complements seafood well.

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

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative.

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

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess.

• chopped fresh basil - Substitute with chopped fresh mint: Mint provides a fresh, aromatic flavor that pairs well with seafood.

• lemon zest - Substitute with orange zest: Orange zest offers a similar citrusy aroma with a slightly sweeter note.

• To store the salmon burgers, first allow them to cool completely at room temperature. This prevents condensation, which can make the patties soggy.
• Once cooled, place the salmon patties in an airtight container. If stacking them, separate each patty with a piece of parchment paper 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 the lemon basil mayo, transfer it to a small airtight container. It can be refrigerated for up to 5 days. Stir well before each use to maintain its creamy texture.
• To freeze the salmon patties, place them on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the patties for about 1-2 hours, or until they are solid. This prevents them from sticking together when stored.
• Once frozen, transfer the salmon patties to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• The salmon burgers can be frozen for up to 3 months. When ready to use, thaw them in the refrigerator overnight.
• Reheat the salmon patties by grilling, baking, or pan-frying until heated through. This ensures they retain their delicious flavor and texture.
• Avoid freezing the lemon basil mayo, as the texture may change upon thawing. Instead, prepare a fresh batch when needed.

• 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 salmon patties.

• 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 gives a nice, slightly crispy exterior while keeping the inside moist.

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

• 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 ensures 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 3-4 minutes on each side, or until heated through. This method adds a nice, smoky flavor to the reheated salmon burgers.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon burgers on a baking tray. Heat for about 10-12 minutes, or until warmed through. This method is convenient and effective for small batches.

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

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

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

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

• Measuring cups: Measure out the breadcrumbs, mayonnaise, and chopped basil with these.

• Measuring spoons: Measure the dijon mustard, lemon juice, salt, black pepper, and lemon zest with these.

• Knife: Finely chop the salmon fillet and fresh basil with this.

• Cutting board: Place the salmon fillet and basil on this while chopping.

• Whisk: Beat the egg with this before adding it to the salmon mixture.

• Tongs: Use these to handle the salmon patties on the grill.

• Buns: Serve the salmon burgers on these.

Prepare ingredients in advance: Chop the salmon and basil ahead of time and store them in the fridge to save time when assembling the patties.

Use a food processor: Quickly blend the salmon and other ingredients in a food processor for a uniform mixture, reducing prep time.

Pre-make the mayo: Mix the lemon basil mayo a day before and refrigerate it, so it's ready to use when the burgers are cooked.

Grill prep: Preheat the grill while forming the patties to streamline the cooking process.