Salmon Burgers with Chive and Lemon Mayonnaise

It’s easy to make a salmon burger with chives and lemon mayonnaise that you’ll want to cook all summer long. Serve with a simple side salad or coleslaw to round out the food.

Plenty of chopped fresh salmon, zest lemons, capers, and parsley is a delicious way to have dinner in short order at the burger table.

Serve the burger on a homemade bun with coleslaw or a simple salad and dinner is ready!

If you have never made a salmon burger on the grill before, here are 8 tips for you to master cooking on the grill.

Tips and Tricks for Buying and Working with Salmon

What type of salmon is best for salmon burgers?

  • Fresh salmon makes the best burgers: you have many good choices like King, Koho, Saki, and Atlantic. The best salmon is the one available to you.
  • Buy skin fillets and cut them into pieces before they resonate in the food processor.
  • You can also use frozen salmon to make this burger. Defrost frozen salmon and use as you would refresh.
  • Canned salmon is also an option! You’ll need about 12 ounces of canned salmon for the recipe, and instead of cutting it into a food processor, just flick it with a fork. Hello pantry food!
  • Easy to cut salmon in food processor. First chop the onion and parsley in a processor, transfer to a mixing bowl, and then add the salmon pieces. It only takes 3 or 4 small pulses to cut the fish pieces, so they are in small pieces, no paste mess!
  • Tips and Tricks for Making Homemade Salmon Burgers

    Here are some tips to make and cook the best salmon burgers:

  • An egg and pancake bread crumbs hold everything together, so they stick firmly in the burger pan or on the grill.
  • Refrigerate for 30 minutes after shaping the burger. This allows Panko to absorb the eggs and any excess liquid in the patties.
  • Use a thermometer to test the donation. When you embarrass the salmon a little at 130 ° F or above, remember that when they get out of the pan or out of the grill, the temperature will rise a few degrees with the remaining heat. That way, the patties will cook well and not dry out.
  • Get Extras and Make a Burger Bun at Home!
  • Burger Swaps and Substitutions

    Serve the burger with your favorite sauce or seasoning. This recipe goes well with chives and lemon mayonnaise burgers, but there are other options.

    Season your mayonnaise with ancho chili powder, barbecue sauce, herbs of your choice, or lemon or lime extract (not all at the same time!) Tartar sauce is one of my personal favorites, or these letters Anything like Russian dressing or a remoulade sauce. Oh, and don’t forget the avocado slices, pickled or pickled onions!

    Create sliders! You can customize these burgers, if they are small just reduce the cooking time, and use a thermometer to check the donation. Sliders make a great lunch or party appetizer.

    To build further and store

    To make salmon burgers, place them on a large plate the day before and wrap them in plastic and refrigerate. They can go straight from the fridge to the grill.

    To freeze a salmon burger, wrap each uncooked burger in plastic and freeze on a tray. Place the frozen burgers in a zip top bag and freeze for 3 months. They are still safe to eat for about 6 months but lose some of their freshness. If you have leftover fully cooked burgers, you can freeze them using the same method described above.

    To defrost salmon burgers, transfer them from the freezer to the refrigerator for 4 to 6 hours or overnight. Open and cook as directed.

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