You have my dad to thank for all of the gorgeous basil we’ve been cooking with all week.
You see there’s a lot going on in his garden right now. The tomatoes vines are thriving with new growth, the plum tree is full with ripe, succulent fruit, the peaches will be the perfect color and ready to pick in a few weeks, and the basil pots are overflowing with vibrant, soft, green leaves.
So when my dad brought me a huge bag of freshly picked basil a few days ago, I couldn’t let too much time pass before I cooked up a storm with it.
I didn’t want even one leaf to turn brown before all of it was eaten in a salad, used in strawberry caprese, puréed with cucumber in a lovely chilled soup, and blended with salmon for these delicious burgers.
- 1-3/4 pounds boneless skinless salmon fillets, cut into large chunks (preferable wild-caught salmon)
- 3-1/4 cups loosely packed fresh basil leaves washed and dried
- Zest of 2 medium-sized lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup roughly chopped scallions white parts only - from about 10 scallions
- 2 teaspoons Sriracha Hot Chili Sauce
- 1-1/2 teaspoons sea salt
- 1-1/2 teaspoons granulated sugar
- A few turns of freshly ground black pepper
- Grapeseed oil for the pan
Add the salmon chunks and basil to a food processor fitted with the blade attachment and blend just until it's broken down into small pieces.
Then add the lemon zest, lemon juice, scallions, Sriracha, salt, sugar, and pepper to the basil and salmon. Blend everything together until you have a smooth mixture.
Evenly distributing the salmon mixture, shape it into 6 evenly sized burgers and place them on a large plate.
Coat the bottom of a large sauté pan with grapeseed oil and place it over medium-high heat. Once the pan is very hot (it must sizzle when the burgers hit), add them to the pan, with ample space between them. Filp them when the bottom is golden brown, after about 2 minutes. Then sauté the other side for another couple of minutes, until it's golden brown as well.
Now you can add this delicious burger to your favorite bun, with your favorite fix-ins, and serve.
These would also be fantastic cooked on a grill!