Salmon burgers with basil lime aioli in squid ink brioche | Hello Victoria

When I was originally planning this post, I had intended to do both the squid ink brioche and burger recipes. But see, I’m not convinced that the brioche recipe is a winner yet. I might try doing it again with different ink (I bought one that was more of a paste, and another that was really liquid) and then see if I can make a good enough bun to justify the extra effort of making them. This recipe was a bit difficult to work with, and the resulting burger was a tad crumbly.

For now you can simply enjoy the look of black burger buns, and the recipe for these amazing salmon burgers.

Salmon burgers with basil lime aioli in squid ink brioche | Hello Victoria

I first had these burgers at a friend’s house, for a potluck BBQ dinner party. The only salmon burgers I had ever had prior to that, were just salmon steaks, not ground salmon. I’ve made these plenty of times now, and never deviate from the original recipe, because it’s just that good!
The sauce really makes it too… something about the combo of basil and lime really works with salmon. It also makes a mean dip for chips/fries!

Salmon burgers with basil lime aioli in squid ink brioche | Hello Victoria
As an alternative to your normal fries, we had these burgers with roasted Jerusalem artichokes! I’ll post the recipe later this week, as well as the lemon garlic aioli we had with them (two aiolis in one meal!).

Now, you can make these patties by blitzing a salmon fillet in a food processor (or even finely chop it if you can’t use one – did that once), but if you live in Canada, give your local Superstore a try! The one near me in New Westminster always had ground salmon! Much nicer to work with due to a lack of food processor clean-up, and cheaper too!

Salmon burgers with basil lime aioli in squid ink brioche | Hello Victoria

I normally make these as little sliders, and serve them with tomatoes, lettuce, and the aioli. It makes about 6-7 little burgers, depending on how large you make the patties. I usually just shape them however big my buns are. (I feel like some butt related humor should be inserted here…)

Anywho – if you’re looking for something a little different for a weeknight dinner, give these a try!

Salmon Burgers with Basil Lime Aioli

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-7 Sliders

Ingredients

  • 600g boneless, skinless salmon, cut into chunks (or ground salmon)
  • 75g breadcrumbs
  • 1 large egg white
  • 1 shallot, finely chopped
  • 1 tbsp fresh basil, chopped
  • salt and freshly ground black pepper
  • 2-3 tbsp vegetable oil (for frying)
  • 200g mayonnaise
  • 2 tbsp fresh basil, finely chopped
  • 1 lime, juice and zest
  • 1 garlic clove, minced
  • salt and freshly ground black pepper

Instructions

  1. If using a food processor, place the salmon, breadcrumbs, egg white, shallot and basil inside. Pulse until combined, but not puréed. Season with salt and freshly ground black pepper.
  2. Divide the mixture into 6-7 portions and shape each into a burger patty. Place onto a plate and transfer to the fridge to chill for 30 minutes.
  3. Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.
  4. For the basil and lime mayonnaise - mix all ingredients together in a small bowl. Season, to taste with salt and freshly ground black pepper.
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