Fish is expensive- which is why I love canned fish as an alternative to get in those all-important omega-3’s for less! Two cans of wild caught salmon will run you about $6, which is 1/3 of the price of fresh and you would never know these were made with canned fish- they’re fresh and delicious. We make these burgers all summer long!
- They are delicate- so handle with care!
- Refrigerating is not option- it helps them to firm up so they
- If grilling, using some foil can be helpful to prevent slipping through the grates.
Lemon Basil Salmon Burgers
- 2 5-oz cans of wild-caught salmon (boneless, skinless)
- 1/2 cup panko bread crumbs (or homemade)
- 2 eggs
- 2 tbsp red onion, diced very small
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 3 tbsp chopped fresh basil
- 1 clove garlic, minced
- 1/2 tsp sea salt
- pinch ground black pepper or cayenne (optional)
- oil for cooking
Buns or lettuce wrap
Avocado, tomato, arugula or greens
Basil Aioli (mayonnaise mixed with fresh basil and grated garlic)
- Combine all ingredients in a large bowl. Form into one large ball and divide into four. Carefully form into four patties.
- Place patties on a parchment-lined baking sheet and place in fridge for 20-30 minutes to let set.
- Pan-sear or grill on a well-oiled pan or sprayed grill, 4-5 minutes per side, or bake at 375 for 12-15 minutes.
If prepping ahead, keep dressing separate. Keeps in fridge 2-3 days.Print
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