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Mary Berry Salmon Burgers Recipe

Mary Berry Salmon Burgers Recipe

Mary Berry's salmon burgers are fresh, light, and packed with herbs and lemon — a completely wonderful alternative to a beef burger.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 Burgers
Course: Main Course
Cuisine: British
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Salmon Burgers:
  • 600 g skinless salmon fillet 400g blended, 200g hand-chopped
  • 1 tbsp each fresh dill chives, and flat-leaf parsley — all finely chopped
  • 1 tbsp capers rinsed and roughly chopped
  • Zest of 1 unwaxed lemon and 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 large egg yolk
  • 50 g fresh breadcrumbs
  • Salt and white pepper
  • 2 tbsp sunflower oil for frying
  • Lemon Dill Mayonnaise:
  • 4 tbsp good quality mayonnaise
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and white pepper
  • To Serve:
  • 4 brioche burger buns toasted
  • Little Gem lettuce sliced cucumber, sliced red onion, lemon wedges

Method
 

  1. Mix mayonnaise, dill, lemon juice, and mustard. Season — refrigerate.
  2. Pulse 400g salmon in a food processor 4–5 times until finely ground but textured. Hand-chop remaining 200g into 1cm pieces. Combine in a large bowl. Add herbs, capers, lemon zest and juice, mustard, egg yolk, and breadcrumbs. Season generously. Mix gently until just combined.
  3. Divide into 4 equal portions. Shape into patties 2cm thick. Refrigerate 30 minutes minimum.
  4. Heat oil in a large non-stick pan over medium-high heat. Cook patties 3–4 minutes without moving until golden. Turn carefully — cook 2–3 more minutes until cooked through.
  5. Toast buns cut-side down in the same pan — 1 minute. Assemble with mayo, lettuce, cucumber, red onion, and salmon burger. Serve with lemon wedges.

Notes

Use a combination of blended and hand-chopped salmon — gives cohesion with distinct salmon pieces throughout.
Chill the shaped patties for 30 minutes minimum — prevents them from breaking apart during cooking.
Do not move the patty for the first 3–4 minutes — the crust needs time to form before turning.
Use a wide spatula for turning — gives the full support the patty needs.
Toast the brioche bun — holds up to the burger and mayo without going soggy.
Freeze uncooked patties for up to 2 months.
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