Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: Fresh salmon fillet, finely chopped, forms the base of the 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 and the mayo sauce.

Lemon juice: Provides a fresh, tangy flavor to both 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.

Fresh basil: Chopped and mixed into the mayo for a fresh, aromatic flavor.

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 ensure they hold together well on the grill.

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

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a similar binding effect and a slightly crunchier texture.

• 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 offers a creamy texture and tangy flavor, making it a healthier alternative.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

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

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor that can mimic the acidity of lemon juice.

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro provides a fresh and slightly citrusy flavor, making it a good alternative to basil.

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

• Wrap each salmon patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped patties in an airtight container or a resealable plastic bag. Label the container or bag with the date to keep track of freshness.

• Store the lemon basil mayo separately in an airtight container. This ensures the sauce remains fresh and doesn't make the burgers soggy.

• For freezing, place the wrapped patties on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the patties to a resealable plastic freezer bag or airtight container. Label with the date and use within 2-3 months for the best quality.

• To thaw, transfer the desired number of salmon patties to the refrigerator and let them thaw overnight. This ensures even thawing and maintains the texture.

• Reheat the thawed patties on a grill or in a skillet over medium heat until warmed through. This helps retain their crispy exterior and moist interior.

• Stir the lemon basil mayo before serving to ensure it's well-mixed and fresh. Add a dollop on top of the reheated burgers just before serving.

• For a quick meal, consider freezing the patties in pre-portioned sizes. This allows you to thaw and cook only what you need, reducing waste and saving time.

• 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 and add a small amount of olive oil. 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 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, as microwaving can sometimes make the burgers a bit 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 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 per side, or until heated through. This method adds a nice smoky flavor to the reheated burgers.

• Mixing bowl: used to combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, lemon juice, salt, and black pepper.

• Spatula: helps in mixing the ingredients thoroughly in the mixing bowl.

• Grill: preheated to medium-high heat for cooking the salmon patties.

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

• Small bowl: used to mix together the mayonnaise, lemon juice, and chopped basil for the lemon basil mayo.

• Measuring cups: used to measure the breadcrumbs and mayonnaise accurately.

• Measuring spoons: used to measure the lemon juice, salt, black pepper, and chopped basil.

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

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

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

• Buns: not a tool, but essential for serving the salmon burgers.

Prepare ingredients in advance: Chop the salmon fillet and measure out the breadcrumbs, mayonnaise, and lemon juice ahead of time.

Use a food processor: Quickly combine the salmon mixture by pulsing it in a food processor instead of chopping by hand.

Pre-make patties: Form the salmon patties and refrigerate them for up to a day before grilling.

Make the mayo ahead: Prepare the lemon basil mayo in advance and store it in the fridge.

Grill multiple patties: Grill all patties simultaneously to save cooking time.