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: Adds a tangy and slightly spicy flavor to the patties.

Lemon juice: Provides a fresh and zesty flavor to both the patties and the mayo.

Lemon zest: Enhances the lemon flavor with a more intense citrus note.

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

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a slight heat and depth to the flavor profile.

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 to prevent the mixture from sticking and to help shape the patties more easily. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before cooking can help them hold their shape better on the grill or skillet.

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

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a similar binding effect without altering the texture too much.

• beaten egg - Substitute with flaxseed meal mixed with water: This mixture acts as a binder and is a great vegan alternative to eggs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with fewer calories and more protein.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit more texture to the mix.

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

• lemon zest - Substitute with orange zest: Orange zest provides a different but complementary citrus flavor, adding a unique twist to the dish.

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro offers a fresh, herbaceous flavor that can stand in for basil in many recipes.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

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

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

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tang, making it a good substitute for lemon juice.

• lemon zest - Substitute with grapefruit zest: Grapefruit zest provides a different citrus flavor that can add a unique twist to the dish.

• chopped fresh basil - Substitute with chopped fresh mint: Mint offers a fresh, aromatic flavor that can stand in for basil in many recipes.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and flavor, making it a good alternative to regular salt.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, making it a good alternative to black pepper.

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

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

• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of preparation. Salmon burgers can be stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.

• For the lemon basil mayo, transfer it to an airtight container. Store it in the refrigerator for up to 5 days. Do not freeze the mayo as it can separate and lose its creamy texture.

• When ready to use frozen salmon burgers, thaw them in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the thawed salmon patties in a skillet over medium heat for about 3-4 minutes on each side, or until heated through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

• Serve the reheated salmon burgers on fresh buns with a generous dollop of lemon basil mayo. Enjoy the same delicious taste as when they were freshly made!

• 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. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a skillet. Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon burgers in the skillet and cook for 3-4 minutes on each side until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the salmon burgers in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For microwave reheating, place the salmon burgers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• To reheat the lemon basil mayo, simply let it come to room temperature. If you prefer it slightly warm, you can microwave it in a microwave-safe bowl for about 10-15 seconds, stirring halfway through.

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

• Whisk: Essential for blending the ingredients smoothly, especially when making the lemon basil mayo.

• Grill: Ideal for cooking the salmon patties to achieve a nice char and smoky flavor.

• Skillet: An alternative to the grill, perfect for cooking the patties on the stovetop.

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

• Measuring cups: Necessary for accurately measuring the breadcrumbs, mayonnaise, and other ingredients.

• Measuring spoons: Use these to measure smaller quantities like dijon mustard, lemon juice, lemon zest, salt, and pepper.

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

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

• Small bowl: Perfect for mixing the lemon basil mayo separately from the salmon mixture.

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

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

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

Make the mayo ahead: Prepare the lemon basil mayo a day before and store it in the fridge.

Preheat the grill: Ensure your grill or skillet is preheated to save cooking time.

Form patties in advance: Shape the salmon patties and refrigerate them until ready to cook.