Easy to make salmon burgers with chive-lemon mayonnaise that you’ll want to make all summer long. Serve with a simple side salad or coleslaw to complete the meal.
BE PICTURED IN; CHARACTERIZED IN:
A burger made with chopped fresh salmon, zesty lemon, capers, and lots of parsley is a delicious way to get dinner on the table in no time.
Serve the burgers on a homemade bun with coleslaw or with a simple salad and dinner is ready!
If you’ve never grilled salmon burgers before, here are 8 tips to help you master grill cooking.
Tips and tricks for buying and processing salmon
Which type of salmon is best for salmon burgers?
- Fresh salmon makes great burgers: They have a lot of good options like King, Coho, Sockeye, and Atlantic. The best salmon is the one available to you.
- Purchase skinned fillets and cut them into chunks before humming them in the food processor.
- You can also use frozen salmon for these burgers. Thaw frozen salmon and use like fresh.
- Canned salmon is also an option! The recipe calls for about 12 ounces of canned salmon, and instead of shredding it in the food processor, just shred it with a fork. Hello pantry food!
- Use caution when shredding the salmon in the food processor. First chop the onion and parsley in the food processor, add to the mixing bowl and then add the salmon pieces. It only takes 3 or 4 quick pulses to shred the fish chunks, cutting them into small chunks and not a doughy mess!
Here are a few tips for preparing and cooking the best salmon burgers:
- An egg and panko breadcrumbs hold everything together so the burgers stay firm in the pan or on the grill.
- Chill the burgers for 30 minutes after shaping them. This gives the panko a chance to absorb the egg and excess liquid in the patties.
- Use a thermometer to test doneness. If you’re cooking the salmon to 130°F or slightly less than that temperature, keep in mind that the temperature will rise a few degrees with residual heat once they come out of the pan or grill. In this way, the patties are cooked well and do not dry out.
- Go the extra mile and make homemade burger buns too!
Burger Swaps and Substitutions
Serve the burgers with your favorite sauce or condiments. The chive-lemon mayonnaise in this recipe pairs well with the burgers, but there are other options.
Flavor your mayonnaise with ancho chilli powder, barbecue sauce, herbs of your choice, or a squeeze of lemon or lime (not all at once!). Tartar sauce is one of my personal favorites, or something along the lines of Russian dressing or tartar sauce. Oh, and don’t forget avocado slices, pickles, or pickled onions!
make sliders! You can make these burgers any size you want. Just shorten the cooking time if they are small and use a thermometer to test for doneness. Sliders make a great afternoon snack or party appetizer.
To advance and save
To make the salmon burgers a day ahead, place them on a large plate, wrap in plastic, and refrigerate. You can get straight from the fridge to the grill.
For freezing salmon burgers Wrap each uncooked burger in plastic and freeze on a tray. Place the frozen burgers in a ziplock bag and freeze for up to 3 months. They are safe to eat for about 6 months but lose some of their freshness. If you have leftover cooked burgers, you can freeze them using the same method above.
For defrosting salmon burgers Transfer them from the freezer to the fridge for 4 to 6 hours or overnight. Unpack and prepare according to the recipe.
Salmon burger with chives and lemon mayonnaise
ingredients
For the burgers
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1 big egg
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2 tablespoon Dijon mustard
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1 lemongrated plus 1 tablespoon of juice
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2 tablespoon caperschopped if large
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1/2 teaspoon Salt
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1/4 teaspoon black pepper
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1/2 Cup Parsely sheets, wrapped
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1/4 Red onioncut into 1 inch pieces
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1 1/4 lb skinless salmon filletcut into 1 inch pieces
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3/4 Cup panko
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2 tablespoon olive oil
For the lemon chive mayonnaise
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3/4 Cup mayonnaise
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1 1/2 tablespoon lemon juice
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2 tablespoon chivesfinely chopped
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1 tablespoon dehydrated horseradish
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1 teaspoon Dijon mustard
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prize black pepper
Serve
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4 Burger bun
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4 slices tomato
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4 slices Red onion
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4 leaves salad
special equipment
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food processor
method
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Whisk egg and spices:
In a medium bowl, whisk together the egg, mustard, lemon zest and juice, capers, salt and pepper until combined.
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Chop the parsley and onion in a food processor:
In a food processor, chop the parsley and onion 4 to 5 times or until finely chopped. Pour into the bowl with the egg mixture.
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Pulse the salmon in a food processor:
Without washing out the bowl of the food processor, pulse the salmon pieces in 3 or 4 short batches, or until they are 1/4-inch pieces.
You want the mixture to be slightly chunky, not puree. Be careful not to overprocess the mixture. Add the salmon to the bowl with the egg mixture, parsley and onion.
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Add panko, form burgers and chill:
Add the panko to the bowl with the salmon mixture and mix until well combined.
Divide and shape the mixture into four 4-inch patties that are about 1 inch thick. Place them in a single layer on a large plate and refrigerate for 30 minutes.
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Make the chive mayonnaise:
In a small bowl, mix together the mayonnaise, lemon juice, chives, horseradish, mustard, and pepper.
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Prepare burgers:
On the stovetop: In a large nonstick skillet over medium-high heat, add 2 tablespoons oil. Once the oil is hot, add the burgers to the pan and cook, without disturbing, for 4 minutes, or until the burgers are golden brown.
Flip the burgers and cook on the other side for 3 to 4 minutes or until golden and an instant read thermometer inserted into the center of a burger reads 130°F. Place burgers on a plate.
On the Grill: Preheat the grill to high heat. Using tongs, dip a folded paper towel in 2 tablespoons oil and brush the oil liberally over the grates. Place the burgers on the grill and grill, without disturbing, for 4 minutes or until golden brown.
On the other side, flip and cook the burgers for 3 to 4 minutes, or until an instant-read thermometer inserted into the center of a burger reads 130°F. Transfer to a plate.
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Prepare and serve burgers:
If desired, toast the buns in the nonstick pan or grill for 30 seconds to a minute, or serve on soft buns.
Spread some chive mayonnaise on the bottom of the 4 hamburger buns. Top with the burgers, tomatoes, onions and lettuce and the top bun. Serve while the burgers are still warm.
| nutritional information (per serving) | |
|---|---|
| 992 | calories |
| 61g | Fat |
| 71g | carbohydrates |
| 45g | protein |
