Hello dear friends! I’m sorry for my absence over the last couple of weeks. You see, it was my birthday last week (26!) and Iain and I decided to escape the plummeting temperatures of London for some warmer climes. We spent a week in Tenerife in the Canary Islands soaking up the sun and sipping cocktails by the pool and it was goooood!
It was my first time in an all-inclusive resort (excluding a couple that I stayed in as a kid and can’t remember. My memory = that of a goldfish) and it was pretty nice. We ate waaaaay too much, drank the perfect amount and spent most days lazing by or in the pool.
Normally our holidays involve changing cities every couple of days and visiting as many places a country or destination has to offer in what little time we have. This time it was nice to not have to do anything, though I’m not sure I would want to do nothing on holiday too regularly. It was just what we needed this time and I’ve returned to London super relaxed and not too stressed that I’m another year older, but I was getting a bit of cabin fever by the end of the week. There’s only so much lying by the pool I can do before I start getting burnt, and us Aussies are brought up on a strict sun-safe regimen! It was worth it though and I’m slowly, but surely settling back in to normal life, though I’m having a bit of trouble sleeping in our tiny bed after being spoilt with such a huge bed on holidays. First world problems, right?
The food we had while we were away was a lot better than I was expecting, but I was definitely craving something home-cooked by the end. First thing I made? Pasta with Bolognese Sauce. Next up? These salmon burgers. These burgers are a quick and easy way to mix it up on burger night (Side note: anyone who actually holds a weekly burger night at their house needs to invite me to dinner. Right. Now) or try something a bit different from the usual beef or chicken suspects. They’re also great because they’re made in a frying pan, so are perfect for when the weather gets a bit colder and the barbecue is banished to face the cold winter outside on it’s lonesome.
The salmon patties are made with canned salmon, which, to be completely honest, is kinda gross to look at and smells a bit fishy, but actually tastes really good and is much kinder on your wallet than fresh salmon. Remove the skin and any big bones and squish it together with a bunch of yummy flavours, some herbs and some binding buddies, cook it in the frying pan, and there you have it. Easy salmon burger. Pop it on a toasted bun, smother it with creamy dill mayonnaise, let your mouth water for a couple of seconds, then dig in. Scrum-diddily-umptious!
Salmon Burgers with Dill Mayonnaise
Prep Time: 15 minutes
Cooking Time: 10 minutes
2 (210g) cans red salmon (or 1 (415g) can)
1 tbsp Dijon mustard
3 spring onions, white parts only, finely sliced
½ cup breadcrumbs
1 tbsp dried dill
2 tbsp vegetable or olive oil
4 round, crusty bread rolls, cut in half
Burger toppings of your choice: lettuce, tomato, cheese, onions, avocado, beetroot, pineapple, grilled mushrooms, etc.
½ cup mayonnaise
2 tsp lemon juice
½ tsp cayenne pepper
2 tsp Dijon mustard
1½ tsp dried dill
- Add salmon to a large bowl and use clean hands to remove and discard any large bones and skin. Add egg, Dijon mustard, spring onions, breadcrumbs and dried dill to the bowl and use hands or a wooden spoon to combine well. Divide mixture into four equal parts and, one at a time, mould into a ball with your hands. Press gently to flatten into a thick patty and set on a plate. Repeat with remaining mixture to make four patties in total. Refrigerate patties while you make the dill mayonnaise.
- For the dill mayonnaise: combine mayonnaise, lemon juice, cayenne pepper, Dijon mustard and dried dill in a small bowl. Stir well and set aside.
- Once mayonnaise is ready, remove salmon patties from the fridge and heat oil in a large frying pan over medium heat. Add the patties to the frying pan and cook for approx. 4 minutes each side. The canned salmon has already been cooked, so you just want to heat the patties all the way through and crisp up the outside slightly.
- To prepare burgers, toast bread rolls, open side up, under the griller (broiler) for 1-2 minutes. Remove and top with salmon patties, dill mayonnaise and toppings of your choice. Serve immediately.