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Homemade Grilled Salmon Burgers with Caper Mayonnaise photo
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Grilled Salmon Burgers with Caper Mayonnaise

A bright, tangy caper mayonnaise pairs with seared salmon patties for an easy, flavorful grilled burger.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 T capers drained and finely chopped
  • 1/2 cup mayonnaise
  • 2 T fresh lemon juice fresh-squeezed
  • 1 T dill pickle relish
  • salt to taste
  • black pepper to taste

Instructions

  • Drain the capers and finely chop them.
  • In a small bowl or glass measuring cup, whisk together the chopped capers, mayonnaise, 2 tablespoons lemon juice, and 1 tablespoon dill pickle relish until smooth.
  • Season the caper mayonnaise with salt and pepper to taste, then refrigerate while you prepare the salmon burgers.
  • Coarsely chop celery, onion, and fresh chives or green onion and add them to a food processor along with the other burger mix-ins called for in your main recipe (hemp hearts, almond flour, egg, sriracha, lemon juice, salt, and pepper).
  • Pulse the mixture just until the vegetables are chopped and the ingredients are combined.
  • Add the diced salmon cubes to the food processor and pulse a few more times so the salmon is barely chopped and evenly mixed with the other ingredients.
  • With wet hands, form the mixture into six medium burgers and place them on a baking sheet; optionally chill in the freezer about 20 minutes to help them hold together.
  • Preheat the grill to medium-high and spray the grates with non-stick spray. Brush both sides of each burger lightly with olive or grapeseed oil.
  • Grill the burgers without moving them for about 4 minutes, then check for grill marks. If desired, rotate each burger for criss-cross marks and cook 2–3 minutes more on that side.
  • Flip the burgers and grill 2–4 minutes more on the second side, until nicely browned and firm to the touch, or until an instant-read thermometer registers 145°F (62°C).
  • Serve the burgers hot with the chilled caper mayonnaise, on a bun with lettuce and tomato, or on a plate as desired.

Equipment

  • Mixing Bowls
  • Food Processor
  • Measuring Spoons & Cups
  • Baking Sheet
  • Grill or Grill Pan
  • Basting Brush
  • spatula/large turner

Notes

  • Chilling patties briefly helps them hold together on the grill.
  • Use an instant-read thermometer to confirm 145°F/62°C for doneness.
  • You can cook leftovers in a dry skillet until heated through.