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Salmon Burgers & Corn on the Cob

with Basil Butter

Salmon Burgers & Corn on the Cob with Basil Butter

Makes: 2 Servings

Calories: About 700 Per Serving

Great burgers start with great ingredients. Our lighter, healthier version of the American classic begins with a whole salmon fillet. Mincing the raw fillet and using it as the base for these burgers preserves its flavor and texture throughout the cooking process. These feel-good burgers, served with a side of lightly-herbed corn on the cob, are an exceptional example of seasonal simplicity.

Salmon Burgers & Corn on the Cob with Basil Butter ingredients
On the Cutting Board
  • 2 Cloves Garlic
  • 2 Ears Corn
  • 2 Potato Buns
  • 2 Tablespoons Butter
  • 1 10-Ounce Skinless Salmon Fillet
  • 1 Bunch Basil
  • 1 Heirloom Tomato
  • 1 Lemon
  • 1 Shallot
  • 2 Tablespoons Mayonnaise
  • ¼ Cup Panko Breadcrumbs
  • ½ Ounce Watercress
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Take the butter out of the refrigerator to soften. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Remove and discard the husks and silks of the corn. (If the ears won’t fit into your pot, cut each in half.) Split the buns. Pick the basil leaves off the stems; discard the stems. Slice the tomato. Peel and mince the shallot to get 2 teaspoons of minced shallot. Quarter the lemon and remove the seeds. Finely chop the salmon.
Make the basil butter & aioli:
2 Make the basil butter & aioli:
In a small bowl, combine the softened butter, half the basil (roughly chopping the leaves just before adding) and a pinch of shallot. Stir to incorporate and season with salt and pepper to taste. To make the aioli, in a separate small bowl, combine the mayonnaise, the juice of 1 lemon wedge, half the garlic paste and a splash of olive oil. Stir to combine and season with salt and pepper to taste. Set the basil butter and aioli aside as you continue cooking.
Make the salmon burgers:
3 Make the salmon burgers:
In a medium bowl, combine the chopped salmon, panko breadcrumbs and the remaining garlic paste, shallot and basil (roughly chopping the leaves just before adding); season with salt and pepper. Gently mix to incorporate. Form into 2 equal-sized patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the salmon patties and cook 4 to 5 minutes per side, or until golden and cooked through. Transfer the cooked burgers to a paper towel-lined plate. Wipe out the pan.
Toast the buns:
4 Toast the buns:
In the same pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the potato buns, cut side down, and toast 1 to 2 minutes per side, or until lightly browned. Transfer the toasted buns to a clean work surface.
Cook the corn:
5 Cook the corn:
Carefully add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and set aside in a warm place as you continue cooking.
Finish & plate your dish:
6 Finish & plate your dish:
In a small bowl, toss the watercress with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste. Spread a thin layer of the aioli onto the insides of each bun. Place a burger and 1 to 2 tomato slices onto the bottoms of the buns; season the tomatoes with salt and pepper. Top the tomatoes with the dressed watercress and the tops of the buns. Spread the basil butter onto the cooked corn and serve on the side. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Take the butter out of the refrigerator to soften. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Remove and discard the husks and silks of the corn. (If the ears won’t fit into your pot, cut each in half.) Split the buns. Pick the basil leaves off the stems; discard the stems. Slice the tomato. Peel and mince the shallot to get 2 teaspoons of minced shallot. Quarter the lemon and remove the seeds. Finely chop the salmon.
2 Make the basil butter & aioli:
In a small bowl, combine the softened butter, half the basil (roughly chopping the leaves just before adding) and a pinch of shallot. Stir to incorporate and season with salt and pepper to taste. To make the aioli, in a separate small bowl, combine the mayonnaise, the juice of 1 lemon wedge, half the garlic paste and a splash of olive oil. Stir to combine and season with salt and pepper to taste. Set the basil butter and aioli aside as you continue cooking.
Make the basil butter & aioli:
Make the salmon burgers:
3 Make the salmon burgers:
In a medium bowl, combine the chopped salmon, panko breadcrumbs and the remaining garlic paste, shallot and basil (roughly chopping the leaves just before adding); season with salt and pepper. Gently mix to incorporate. Form into 2 equal-sized patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the salmon patties and cook 4 to 5 minutes per side, or until golden and cooked through. Transfer the cooked burgers to a paper towel-lined plate. Wipe out the pan.
4 Toast the buns:
In the same pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the potato buns, cut side down, and toast 1 to 2 minutes per side, or until lightly browned. Transfer the toasted buns to a clean work surface.
Toast the buns:
Cook the corn:
5 Cook the corn:
Carefully add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and set aside in a warm place as you continue cooking.
6 Finish & plate your dish:
In a small bowl, toss the watercress with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste. Spread a thin layer of the aioli onto the insides of each bun. Place a burger and 1 to 2 tomato slices onto the bottoms of the buns; season the tomatoes with salt and pepper. Top the tomatoes with the dressed watercress and the tops of the buns. Spread the basil butter onto the cooked corn and serve on the side. Garnish with the remaining lemon wedges. Enjoy!
Finish & plate your dish: