Thursday, February 7, 2013

Salmon Burgers with Basil Mayonnaise

So for once I actually have a decent excuse for not posting any recipes... I'm 16 weeks pregnant!! :) Overall I've been feeling amazing and Neal and I are thrilled about the new addition that will be coming to our family in July! I'm tempted to make a paper chain to count down the days until our munchkin arrives.. But I'll resist.. for now... :) The only real "sickness" (if you can even call it that..) that I've had so far is an aversion to certain foods, especially cooking. So needless to say, new recipes and a lot of food in general has not sounded so good the past couple of months.. I'm finally over the stage of  "cereal, fruit and smoothies are the only things in this house I can stomach" so I'm finally back to my sad, neglected blog to post a few new recipes that I've collected over the past few weeks. It feels great to have the appetite to actually try new things again.

These burgers were great, healthy and super quick to throw together. Perfect for a weeknight meal when you're hungry and don't want to spend more than 30 minutes throwing a meal together. The basil mayo had a great flavor and added enough flavor and sauce to the burgers that no other sauces were even needed. And I felt kind of fancy for eating salmon burgers since it sounds like something you'd have in a gourmet steakhouse with truffle fries.. Mm... This recipe makes enough for 2 good-size salmon burgers, so double or triple it to feed more mouths. (Recipe adapted from Tasty Kitchen)


Basil Mayonnaise:
  • 4 Tbsp. light mayonnaise
  • 1 Tbsp. lemon juice
  • 1-2 pinches dried basil
  • 1/4 tsp. dried dill
Salmon Burgers:
  • 4-5 oz. canned salmon, drained and gently mashed
  • 1 egg, lightly beaten
  • 1/2 Tbsp. parsley (dried or fresh)
  • 2 Tbsp. finely chopped onion
  • 1/3 cup fine bread crumbs
  • 1 pinch oregano
  • 1 pinch thyme
  • 1 pinch basil
  • 2 Tbsp. vegetable oil
  • 2 sesame hamburger buns
  • lettuce leaves
  • sliced tomatoes
Combine all of the ingredients for the mayonnaise and set aside. Heat the vegetable oil over medium heat until hot. To make sure the oil is at the right temperature, flick a little water into it. If it sizzles lightly then it's right. If it sparks and splashes and goes everywhere, it's too hot so turn it down and wait a couple of minutes. If nothing happens, or if it's a very delayed reaction, increase the heat and try again. 

While the oil is heating, mix all ingredients for the salmon burgers together through the basil. Form into two patties (the patties will be very moist and will fall apart easily) and gently place into the hot oil. Cook on each side for about 4 minutes until light brown.

To assemble burgers, spread basil mayo on the hamburger buns and top with a patty, lettuce and tomato. Serve immediately while still warm.

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