Salmon Burgers with Lemon Basil Mayo are an easy, healthy summer dinner option. Just a handful of simple ingredients are required to whip up this meal in under 30 minutes. The surprise ingredient – fresh sweet corn! Very summery and delicious.
Salmon Burger evolution
In the original recipe, the salmon burgers are decked out on some rolls with the lemon basil mayo, lettuce, tomato and some sliced red onion. We are a bun-less burger crowd at my house, but of course, you can slap these on some buns of your choosing (that’s sounds a tad naughty.)
The other modification I made to the recipe, was to pan brown them vs. cooking them on the grill, as directed. I thought they were a tad to delicate for cooking on the grill. But if if you have one of these veggie grill trays, and spray it well with cooking spray, that may work.
The other technique I did for the first time, was to chop up a raw salmon fillet (be sure you’ve first cut off the skin and any of the brownish flesh.) Very interesting texture, a raw salmon fillet. I recommend a sharp knife. I think pulsing it in a food processor would have been a good option as well. Since some of my readers might not have a food processor, and the recipe called for hand chopping, I thought I’d give it a try. At first, I wasn’t sure how fine of a chop was required to ensure the mixture would hold together properly. I shot for approximately the same size as if I was coarsely chopping an onion. The result worked great.
As I’ve mentioned in the past, I love having new culinary adventures. Making these salmon burgers just added to the food experience data bank!