Salmon Burgers & Corn on the Cob
with Basil Butter
This easy recipe for succulent salmon burgers requires no breadcrumbs or binders for the mix. Using freshly chopped salmon and cooking the burgers slowly over low heat keeps them moist and juicy. To get the nice, round shape of the patties, we used a ring mold. You can experiment with shapes by using your hands, a cookie cutter, or a small dish or bowl.
- 2 Cloves Garlic
- 2 Ears Corn
- 2 Tablespoons Butter
- 1 Bunch Basil
- 1 Jersey Beefsteak Tomato
- 1 Shallot
- 1 10-Ounce Salmon Fillet
- 2 Tablespoons Mayonnaise
- 1 Lemon
- 2 Potato Rolls
- 1/2 Ounce Watercress
Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the garlic cloves. Mince 1 clove, smashing until it resembles a paste. Finely chop the other clove. Peel off the husks and remove the silks from the corn. Take the butter out of the refrigerator to soften. Finely chop the basil leaves. Slice the tomato. Peel and mince the shallot. Finely chop the salmon.
Make the aioli & basil butter:
Make the aioli in a small bowl by combining the garlic paste, the mayonnaise, a squeeze of lemon juice, and a splash of olive oil. Stir until blended and season with salt and pepper to taste. Make the basil butter by adding half the basil and half the shallot to the softened butter. Stir until blended and season with salt and pepper to taste.
Form the salmon burgers:
In a medium bowl, combine the chopped garlic and chopped salmon with the remaining basil and shallot. Season with salt and pepper. Stir just until blended. Form the mixture into 2 burger patties.
Boil the corn:
Add the corn to the pot of boiling water. Cook 4 to 5 minutes, or until tender
Cook the burgers & toast the rolls:
In a large pan, heat a little olive oil on low until hot. Add the salmon burgers and cook 6 to 8 minutes per side, or until golden and cooked through. Transfer the cooked burgers to a paper-towel-lined plate. Wipe out the pan and heat it on medium. Toast the potato rolls, cut sides down, for about 2 minutes, or until golden.
Plate your dish:
Squeeze a little lemon juice and drizzle a little olive oil over the watercress, then season it with salt and pepper. Spread some aioli on both halves of the potato rolls. Place a burger and a tomato slice on the bottom of each roll. Season the tomatoes with salt and pepper. Place the watercress on the other roll halves. Spread the basil butter on the corn. Enjoy!