Salmon-Basil Burgers
with green bean “fries”
Smarts: We know that it’s a stretch to call green beans “fries,” but we do think they are nearly as fun to dip as their starchy counterpart. Just be sure not to overcook the beans so they still retain some crunch.
Ingredients
- Basil leaves, fresh - 8 leaves, finely chopped
- Salmon - 1 lb
- Panko - 1/2 cup
- Eggs - 1
- Capers - 2 Tbsp, drained and rinsed
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Lettuce, romaine - 4 leaves, leaves torn (sub iceberg)
- Tomatoes, medium - 1, sliced
- Oil, cooking - 1 Tbsp
- Hamburger buns - 4
- Mayonnaise - 6 Tbsp
- Vinegar, balsamic - 2 tsp
- Lemon zest - 1/2 tsp
- Green beans - 1 lb, trimmed
- Lemon juice - 2 tsp
Nutrition Facts
Prep
- Make balsamic aioli - Whisk together mayonnaise, vinegar, and lemon zest. (Can be done up to 5 days ahead)
- Basil / Green beans - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Make salmon patties - Rinse salmon and pat dry. Use a knife to chop up the salmon meat. Combine salmon, panko, egg, basil, capers, salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). The patty should feel quite wet, but if it feels too wet to hold together, add some additional panko. (Can be done 1 day ahead)
- Lettuce / Tomatoes - Prep as directed.
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Make
- Heat a non-stick pan or skillet over medium-high heat. Add oil and then salmon patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 3 to 4 minutes or until patties feel firm to touch. Remove from heat and let rest for 3 to 4 minutes.
- Place green beans in a microwave-safe dish. Cover with a wet paper towel and microwave for 2 to 2 1/2 minutes, until tender but still a bit crunchy.
- Squeeze lemon juice over green beans and season with some salt and pepper.
- Toast buns.
- Assemble salmon burgers with half the balsamic aioli (reserve the other half), salmon patties, lettuce, and tomatoes. Serve green beans on the side with the remaining half of balsamic aioli for dipping. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
This was DELICIOUS. My husband is not into veg stuff too much, and he loved this lentil-walnut burger, the texture and color were surprisingly a lot like beef. The 4 servings made 5 generous patties (almost needed larger buns). Dried basil worked just fine with it. I added an extra egg, and only having 10 oz of mushrooms I added an extra ounce of the walnuts. We topped it with sharp cheddar cheese, lettuce, tomato and the mayo without lemon. I used dry lentils, which I cooked in the instant pot (1 cup to 1 3/4cup chicken broth for 15 min) and that was a perfect texture for this.
1 Helpful50 reviews
I love salmon burgers, but I think I'm better off ordering them at a restaurant to get the right cook on them. Mine were a little dry.
0 HelpfulSo good. The aioli was super simple and flavorful. Served the cakes over rice rather than eating them as burgers.
0 HelpfulThis was ok. Just did sweet potato fries instead of the beans. Burgers were good and easy, sauce was nice and a little different from what I normally put on salmon burgers. Yummy but not on my make again list.
0 Helpful