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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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