Kris Dovbniak • Chef & Recipe Developer

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!

Chef Notes:

• 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

Ingredients: 

• 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

To serve:
Buns or lettuce wrap
Avocado, tomato, arugula or greens
Basil Aioli (mayonnaise mixed with fresh basil and grated garlic)

Instructions:

1. Combine all ingredients in a large bowl. Form into one large ball and divide into four. Carefully form into four patties.
2. Place patties on a parchment-lined baking sheet and place in fridge for 20-30 minutes to let set.
3. 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.

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