This Mary Berry Salmon Burgers recipe is a fresh and easy recipe, which is made with a mix of fresh and smoked salmon and zesty lemon. It’s the perfect healthy weeknight dinner, a sophisticated yet simple burger ready in about 30 minutes.
Mary Berry Salmon Burgers Ingredients
A classic combination for a truly flavorful and satisfying fish burger.
For the Salmon Burgers:
- 500g (1lb 2oz) salmon fillet, skinned and cut into pieces
- 100g (4oz) smoked salmon
- 125g (4½ oz) panko breadcrumbs
- 4 tbsp mayonnaise
- Juice of ½ lemon
- A small bunch of fresh dill, chopped
- Salt and black pepper
- 2 tbsp sunflower oil, for cooking
For the Lemon Caper Mayonnaise:
- 4 tbsp mayonnaise
- 1 tbsp capers, chopped
- Juice of ½ small lemon
For Serving:
- 4 brioche buns, split and toasted
- 4 leaves of Romaine lettuce
- Optional: fried fennel slices, pickled dill cucumbers
How To Make Mary Berry Salmon Burgers
A step-by-step guide to these wonderfully simple and delicious burgers.
- Make the Burger Mixture: Place the smoked salmon in a food processor and pulse a few times until roughly chopped. Add the fresh salmon pieces, panko breadcrumbs, mayonnaise, lemon juice, and chopped dill. Season with a little salt and black pepper. Pulse again for just a moment, until the mixture has come together but still has some texture.
- Shape and Chill: Divide the mixture into 4 equal portions and, with damp hands, shape each one into a burger patty. Place the shaped burgers on a plate, cover, and chill in the refrigerator for at least 30 minutes to firm up. This is a crucial step.
- Make the Lemon Caper Mayo: While the burgers chill, make the sauce by mixing the mayonnaise, chopped capers, and lemon juice together in a small bowl. Season well.
- Cook the Burgers: Heat the sunflower oil in a large non-stick frying pan over a medium-low heat. Carefully add the chilled burgers and fry for 3–4 minutes on each side, until they are golden-brown, crisp, and cooked through.
- Serve: To assemble, place a lettuce leaf on the base of each toasted brioche bun. Top with a hot salmon burger, a generous spoonful of the lemon-caper mayonnaise, and any other desired toppings.
Recipe Tips
For perfect, flavorful salmon burgers that don’t fall apart.
- How do I prevent my salmon burgers from falling apart? The two most important secrets are using panko breadcrumbs as a binder and chilling the shaped patties thoroughly before you cook them. The chilling step helps the burgers to firm up and hold their shape perfectly in the hot pan.
- Why use both fresh and smoked salmon? This is a classic Mary Berry trick for maximum flavor. The fresh salmon provides the main substance and flaky texture, while the smoked salmon adds a deep, savory, and slightly salty flavor that seasons the whole burger.
- Can I make these ahead of time? Absolutely. You can prepare the burger patties completely and keep them, covered, in the refrigerator for up to 24 hours before cooking. You can also freeze the raw, shaped patties.
- What are panko breadcrumbs? Panko are Japanese-style breadcrumbs that are lighter and flakier than regular breadcrumbs. They absorb less oil and create a wonderfully light texture in the burger and a crispy crust if used as a coating.
What To Serve With Salmon Burgers
Classic sides to complete this delicious, lighter burger meal.
These sophisticated burgers are a wonderful meal on their own. They pair beautifully with:
- Sweet potato fries or classic french fries
- A simple green salad with a lemon vinaigrette
- A creamy coleslaw
- Steamed asparagus or green beans
How To Store Salmon Burgers
Keeping your delicious leftovers fresh.
- Refrigerate: Once completely cooled, store the cooked salmon burgers in an airtight container in the refrigerator for up to 2 days. The mayonnaise is best stored separately.
- Reheat: To serve leftovers and re-crisp them, it’s best to reheat the patties in a moderate oven (180°C/350°F) or an air fryer for about 10 minutes until heated through.
Mary Berry Salmon Burgers Nutrition Facts
An estimated guide per burger.
- Calories: 680 kcal
- Carbohydrates: 45 g
- Protein: 40 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. For a healthier, lower-fat version, you can bake them. Place the chilled patties on a lightly oiled baking sheet. Spray the tops with a little oil spray. Bake in a preheated oven at 200°C/400°F for about 15-20 minutes, flipping halfway through, until golden and cooked through.
Yes. To make them gluten-free, simply substitute the panko breadcrumbs with your favorite gluten-free breadcrumbs and serve them on a gluten-free bun or “naked” over a bed of lettuce.
A food processor makes combining the ingredients quick and easy. If you don’t have one, you can achieve a similar result by very finely chopping both types of salmon with a sharp knife and then mixing all the ingredients together thoroughly in a bowl.
Try More Recipes:
- Mary Berry Herb Crusted Salmon Recipe
- Mary Berry Salmon Coulibiac Recipe
- Mary Berry Salmon Fish Cakes Recipe
Mary Berry Salmon Burgers Recipe
Description
A quick, easy, and elegant salmon burger from Mary Berry, made with a flavorful combination of fresh and smoked salmon, dill, and lemon, and served with a tangy caper mayonnaise.
Ingredients
Instructions
- In a food processor, briefly pulse the smoked salmon. Add the fresh salmon pieces and all remaining burger ingredients. Pulse again until just combined but still with some texture.
- With damp hands, shape the mixture into 4 burger patties.
- Chill the patties on a covered plate in the refrigerator for at least 30 minutes to firm up.
- While the burgers chill, mix all the ingredients for the lemon-caper mayonnaise in a small bowl.
- Heat the oil in a large non-stick pan over a medium-low heat. Fry the chilled burgers for 3–4 minutes on each side until golden and cooked through.
- Serve the hot burgers on toasted brioche buns with lettuce and a generous spoonful of the lemon-caper mayonnaise.
Notes
- The combination of fresh and smoked salmon is the secret to a deeply flavorful burger.
- Chilling the shaped patties for at least 30 minutes is a crucial step that helps them hold their shape during cooking.
- Don’t over-process the salmon mixture; you want it to have a nice, flaky texture, not be a smooth paste.
- These burgers are delicious served “naked” without a bun over a large salad for a lighter, low-carb meal.
