Food Recipes Salmon Burgers With Pesto Cream Sauce 5.0 (1) Add your rating & review These tasty burgers are ready in just 20 minutes thanks to pantry-friendly ingredients. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on April 27, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 20 mins Total Time: 20 mins Servings: 4 Canned salmon is a hero ingredient. You can make something delicious in a flash, and it comes in especially handy if you fear cooking fish. In this case, keeping a few cans in your pantry means tasty and easy salmon burgers on a whim. The mix is seasoned with dried basil for a perfect complement to the store-bought pesto that is slathered on the brioche buns. All it takes is mixing, shaping, and searing the patties for a few minutes on each side until a crisp crust forms. Twenty minutes later you’re biting into a tender and flavorful burger. Shop sustainably and check for an MSC, ASC, or BAP logo on the salmon packaging. Ingredients 3 (6 oz.) cans salmon, drained 1/2 cup panko 1 large egg 2 tbsp fresh lemon juice 1 1/2 tsp dried basil 1/2 tsp kosher salt 1/2 tsp ground black pepper 6 tbsp mayonnaise 1 tbsp olive oil 3 tbsp refrigerated basil pesto (such as Gotham Greens or Rana) 4 brioche buns, toasted 1 medium beefsteak tomato, sliced into 4 slices 1 cup baby arugula Directions Flake salmon with a fork into small pieces in a medium bowl. Stir in panko, egg, lemon juice, basil, salt, pepper, and 2 tablespoons mayonnaise. Shape salmon mixture into 4 (3-inch) patties. Heat oil in a large skillet over medium. Add patties; cook until golden brown, about 3 minutes per side. Transfer to a towel-lined plate. Meanwhile, stir together pesto and remaining 1/4 cup mayonnaise in a medium bowl. Spread pesto mixture on tops and bottoms of buns. Place a salmon patty on each bottom bun, then top with a tomato slice, arugula, and bun top. Rate it Print