Salmon Burgers with Grilled Pineapple and Garlic-Basil Sauce

I started making salmon burgers after a fishing trip where I caught too much salmon and needed a way to use the leftovers. Canned salmon works just as well. The patty is salmon mixed with eggs, chopped onion, parsley, panko breadcrumbs, lemon zest, and garlic basil mayonnaise. Grilled or pan-fried until cooked through, stacked on a bun with a slice of grilled pineapple.

The grilled pineapple is awesome. The sugar in the pineapple caramelizes on the grill and the smokiness pairs with the salmon in a way that lettuce and tomato cannot match. Extra garlic basil mayonnaise on the bun. Delicious.

Tips for Making Salmon Burgers with Grilled Pineapple

Do not overmix the patty

Combine everything in a bowl and mix until just held together. Overworking makes the patties dense and tough instead of light and flaky.

If the mixture is too wet to hold a shape, add another tablespoon of panko. If too dry, add a little more mayonnaise.

Grill the pineapple until you see marks

One-inch thick slices, grilled until caramel-coloured grill marks appear on both sides. The pineapple should be warm and slightly softened but not mushy.

Grill the pineapple at the same time as the patties. Both take about the same amount of time.

Salmon Burgers with Grilled Pineapple and Garlic-Basil Sauce

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5 from 4 reviews

• Author: Dan George
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

These salmon burgers are a delightful combination of savory and sweet, featuring salmon patties topped with grilled pineapple and a flavorful garlic-basil sauce.

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Ingredients

Units USM Scale 1x2x3x

For the Garlic-Basil Mayo

• 1/2 cup mayonnaise (120 g)
• 1 small garlic clove, finely grated or minced
• 2 tablespoons chopped basil
• 1 teaspoon lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

For the Salmon Burgers

• 14-15 oz canned salmon, drained and flaked, or 1 1/2 cups cooked salmon, flaked (400-425 g)
• 2 large eggs
• 1/2 small red onion, finely chopped, about ? cup (50 g)
• 1/2 cup panko breadcrumbs (30 g)
• 2 tablespoons chopped parsley
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons garlic-basil mayo, from above
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons canola oil, for skillet cooking

For Serving

• 4 burger buns
• 4 pineapple rings, preferably fresh
• 4 lettuce leaves
• Remaining garlic-basil mayo

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Instructions

1. Make the garlic-basil mayo

In a small bowl, stir together the mayonnaise, garlic, basil, lemon juice, salt, and black pepper. Taste it before using. It should have clear basil and garlic notes, but the garlic should not take over the burger. Set aside 2 tablespoons for the salmon mixture and keep the rest for serving.

2. Prepare the salmon

For canned salmon, drain it well and remove any large pieces of skin or bone if preferred. Small soft bones are edible, but not everyone wants them in a burger. Flake the salmon with a fork so there are no large compressed chunks.

For leftover cooked salmon, remove the skin and check for pin bones. Flake it into small pieces, but do not mash it into paste.

3. Mix the burger base

Add the salmon, eggs, red onion, panko, parsley, lemon zest, lemon juice, 2 tablespoons garlic-basil mayo, salt, and black pepper to a mixing bowl. Stir until the mixture holds together. It should feel moist but firm enough to shape.

If the mixture feels loose, add 1 tablespoon more panko and let it sit for 5 minutes before shaping. If it feels dry, add 1 teaspoon more mayo.

4. Shape the patties

Divide the mixture into 4 portions. Shape each portion into a patty about ¾ inch thick. Press the center of each patty slightly thinner than the edges; this helps the burgers cook through without puffing too much in the middle.

For cleaner handling, chill the patties for 10–15 minutes before cooking. This is not mandatory, but it helps them hold together.

5. Cook the pineapple

Heat a grill pan, outdoor grill, or skillet over medium-high heat. Cook the pineapple rings for about 2–3 minutes per side, until marked and warmed through. Transfer to a plate.

If using canned pineapple, pat it dry first. Wet pineapple steams before it browns.

6. Cook the salmon burgers

For skillet cooking, heat 1–2 tablespoons canola oil in a large skillet over medium heat. Add the patties and cook for 4–5 minutes per side, until browned on the outside and heated through.

For grilling, oil the grates well and cook the patties over medium heat for about 4 minutes per side. Use a wide spatula and turn them once. Salmon burgers are more fragile than beef burgers, especially when made with canned or cooked salmon.

7. Assemble the burgers

Spread garlic-basil mayo on the buns. Add lettuce, a salmon patty, and one grilled pineapple ring. Add more mayo on the top bun if wanted. Close the burgers and serve while warm.

Notes

Canned salmon works well, but leftover fresh salmon can also be used. The garlic-basil mayonnaise is key to the flavor, so be generous with it.

These burgers are best served fresh, but patties can be prepared ahead and stored in the fridge for a day. Grilled pineapple adds a sweet and smoky contrast to the savory patties.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 burger
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 18
• Carbohydrates: 20
• Fiber: 2
• Protein: 25
• Cholesterol: 110 mg

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