Grilled Fresh Salmon Burgers with Caper Mayonnaise
Grilled Fresh Salmon Burgers with Caper Mayonnaise are fantastic with or without the bun and this recipe is low-glycemic, dairy-free, and South Beach Diet Phase Two! Use the Diet-Type Index to find more recipes like this one.
I’m always surprised when people tell me they don’t have an outdoor grill. At my house the grill is under a covered deck, and it uses natural gas, so I’m always ready to grill. I don’t venture out there much in the dead of winter, but from early spring to late fall you’ll find me out there cooking all kinds of meat, fish, and vegetables on the grill.
This recipe for Grilled Fresh Salmon Burgers with Caper Mayonnaise is one I tried with my nephew Jake, and we gobbled ours up without a bun, but they would also be delicious on a bun with lettuce, tomato, and the caper mayonnaise spread on the bun. And the good news is, if you don’t have an outdoor grill you could easily cook these on a Stove-Top Grill Pan with equally good results!
This recipe originally called for a cup of panko crumbs which I replaced with half whole wheat breadcrumbs and half almond meal. We thought the almond meal added a lot of good flavor, and I wondered how they would work with no breadcrumbs and all almond meal, which would make the burger patties Phase One as well as gluten-free. If anyone tries that, I’d love to hear how they turn out. I would definitely chill the burgers before grilling if you leave out the breadcrumbs.
Pre-chop the onion, celery, and chives to go in the salmon. Dice the salmon into small pieces so it will chop up quickly in the food processor. Then pulse the whole wheat breadcrumbs, almond meal, onion, celery, chives, egg, hot sauce, lemon juice, salt, and pepper in the food processor until it’s well blended. Add diced salmon to the food processor and pulse just a few times, until salmon is barely chopped and combined with the other ingredients. Form the salmon mixture into four large or six medium patties. (We chilled them for about 20 minutes in the freezer, but later we wondered whether they needed it.)
Chop up the capers so they will get well distributed in the caper mayonnaise. Then mix the mayonnaise, lemon juice, chopped capers, pickle relish, and salt and pepper to make the caper mayonnaise. Let the flavors blend for a while in the fridge. Spray the grill well with non-stick spray and preheat to medium high. Just before you put the salmon on the grill, brush the surface of each burger with olive or grapeseed oil. Rotating the salmon burgers on the first side will give those criss-cross grill marks I like so well.
Serve salmon burgers hot (with or without a bun) with caper mayonnaise.
More Ideas with Salmon on the Grill:
Grilled Salmon with Maple-Sriracha Glaze from Kalyn’s Kitchen
Grilled Salmon Panang from Use Real Butter
Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron from Kalyn’s Kitchen
Grilled Fresh Salmon Burgers with Caper Mayonnaise
These Grilled Fresh Salmon Burgers with Caper Mayonnaise are so fantastic you can eat them with or without the bun!
Caper Mayonnaise Ingredients
- 2 T capers, drained and finely chopped
- 1/4 cup mayonnaise
- 1/4 cup light mayonnaise
- 2 T fresh lemon juice
- 1 T dill pickle relish
- salt and pepper to taste
Salmon Burger Ingredients
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 1/4 cup fresh chives, chopped
(or if you don’t have chives, use 1/2 cup green onion to replace the onion and chives)
- 1/2 cup whole wheat breadcrumbs
- 1/2 cup almond meal (see notes)
- 1 egg
- 1 T Sriracha sauce (or other hot sauce of your choice)
- 1 T fresh-squeezed lemon juice
- salt and pepper to taste (I used about 1 tsp. sea salt and 1/2 tsp. pepper)
- 1 lb. skinless salmon, diced into pieces about 1/2 inch square
- olive or grapeseed oil, for brushing burgers so they won’t stick on the grill
- buns, lettuce and tomatoes for serving burgers
- Drain the capers and finely chop.
- In a small bowl or glass measuring cup, whisk together the chopped capers, mayo, light mayo, lemon juice, and dill pickle relish.
- Taste and add salt and pepper to taste.
- Let the caper mayonnaise chill in the fridge while you make the burgers.
- Coarsely chop the celery, onion, and fresh chives.
- Then add to food processor with the whole wheat breadcrumbs, almond meal, egg, Sriracha sauce, lemon juice, salt and pepper.
- Pulse just until the veggies are chopped and the mixture is combined.
- Add the diced salmon cubes and pulse a few more times until the salmon is barely chopped and mixed with the other ingredients.
- Wash your hands, and with wet hands form the salmon into 4 large or 6 medium burgers.
- Place them on a cookie sheet as you make each one. (We chilled them for about 20 minutes in the freezer, but I’m not sure they need it.)
- Spray the grill grates well with non-stick spray for the grill; then preheat grill to medium-high. (You can only hold your hand there for 2-3 minutes at that temperature.)
- When you’re ready to grill, use a basting brush to brush both sides of the burgers with olive or grapeseed oil.
- Lay burgers carefully on the grill and let them cook without moving for about 4 minutes; then lift one side to see if you have good grill marks starting to show.
- If you want criss-cross grill marks, rotate the burgers and cook 2-3 minutes more on the same side.
- Then turn burgers carefully with a large turner and cook 2-4 minutes on the second side, or until they feel firm to the touch and are nicely browned.
- Serve burgers hot with caper mayonnaise.
- You can serve just the salmon burger patty on a plate or on a bun with lettuce and tomato.
Almond Flour or Almond Meal is widely available now, but if you can’t find it where you live you can get it on Amazon. (affiliate link)
These were so good that I was excited to eat the leftover salmon burgers. I reheated them in a dry frying pan and they were just as delicious the second day.
This recipe adapted from Cuisine at Home Weeknight Grilling 2007.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salmon is a healthful low-glycemic food, and with whole wheat breadcrumbs, these burgers are a good option for phase 2 or 3 of the South Beach Diet. I suspect that you could make the burgers without breadcrumbs, doubling the almond meal, which would make them a low-carb option and also suitable for Phase One on the South Beach Diet, but I haven’t tried it.
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