Hamdi Saidani This Gordon Ramsay-style salmon burger is a masterclass in texture and flavor. The recipe features a patty made from a mix of coarsely minced and finely pasted salmon for perfect structure, topped with a melty layer of Havarti dill cheese, sweet caramelized onions, creamy avocado, and a punchy homemade Old Bay mayo. It’s a gourmet burger experience, ready in about 45 minutes, plus chilling time.
Gordon Ramsay Salmon Burger Ingredients
For the Old Bay Mayo:
- ½ cup mayonnaise
- 1 tbsp minced fresh chives
- 2 tsp Old Bay seasoning
- 2 tsp fresh lemon juice
For the Salmon Patties:
- 1¼ lb skinless salmon fillet
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Old Bay seasoning
- 1 tbsp mustard powder
- 1 tbsp fresh lemon juice
- 2–3 tbsp minced fresh chives or green onions
- 2 tbsp vegetable oil
- 4 slices Havarti dill cheese
For Serving:
- 4 brioche buns
- 1 cup caramelized onions, warm
- 1 avocado, sliced
How To Make Gordon Ramsay Salmon Burgers
- Make the Old Bay Mayo: In a small bowl, stir together the mayonnaise, Old Bay seasoning, lemon juice, and chives until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare the Salmon Patties: Roughly chop the salmon fillet. Place about three-quarters of the salmon in a food processor and pulse until it’s coarsely minced. Transfer to a bowl. Place the remaining quarter of the salmon in the food processor and process until it forms a smooth paste.
- Combine and Chill: Add the salmon paste to the bowl with the minced salmon. Add the onion powder, garlic powder, Old Bay, mustard powder, lemon juice, and chives. Mix gently with your hands until just combined, then form into 4 equal-sized patties. Place the patties on a tray, cover, and chill in the refrigerator for at least 20 minutes to firm up.
- Sear the Burgers: Heat the vegetable oil in a large non-stick or cast-iron skillet over medium heat. Carefully place the chilled patties in the pan and sear for about 3 minutes per side, until a golden-brown crust forms.
- Melt the Cheese: After flipping the patties, top each one with a slice of Havarti dill cheese. Cover the pan briefly with a lid to help the cheese melt evenly over the top.
- Assemble and Serve: While the burgers cook, toast the brioche buns in the same skillet to soak up the flavorful juices. To build the burger, spread the Old Bay mayo on both the top and bottom buns. Place the cooked patty on the bottom bun, followed by a generous pile of warm caramelized onions and a few slices of avocado. Top with the other half of the bun and serve immediately.
Recipe Tips
- How to get a burger that doesn’t fall apart? The two-texture salmon mixture is the secret. The coarse mince provides a wonderful, flaky texture, while the salmon paste acts as a natural binder that holds the patty together perfectly on the grill or in the pan. Chilling the formed patties is also a crucial step.
- Can I make parts of this ahead of time? Absolutely! The Old Bay mayo and the caramelized onions can be made up to two days in advance and stored in the refrigerator. You can also form the salmon patties and keep them, covered, in the fridge for a day before cooking.
- How do you know when the salmon burger is done? A salmon burger is best cooked to medium, where the center is still slightly pink and juicy. It should feel firm to the touch but still have a slight spring. Be careful not to overcook it, as it can become dry.
- Why toast the buns in the same skillet? This is a classic chef’s trick. Toasting the buns, cut-side down, in the pan right after the patties cook allows them to soak up all the delicious, flavorful fond (the browned bits) and rendered juices, adding an extra layer of flavor to your burger.
What To Serve With Salmon Burgers
These are a rich and satisfying main course that pair perfectly with classic burger accompaniments:
- Crispy sweet potato fries or regular French fries.
- A simple, crisp green salad with a light vinaigre.
- A side of creamy coleslaw.
How To Store Salmon Burgers
- Best Eaten Fresh: These burgers are at their absolute best when served hot and fresh from the pan.
- Refrigerate: If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 2 days. Store all other components separately.
- Reheat: Gently reheat the patties in a skillet over low heat or in an oven to prevent them from drying out.
Salmon Burger Nutrition Facts
- Serving: 1 burger
- Calories: 780 kcal
- Carbohydrates: 45g
- Protein: 42g
- Fat: 48g
- Saturated Fat: 15g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake these salmon patties?
Yes. For a baked version, place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping once. Add the cheese during the last 2 minutes of cooking. The crust will be less crispy than the pan-seared version.
Can I use a different kind of cheese?
Absolutely. If you can’t find Havarti with dill, a good quality regular Havarti, provolone, or even a sharp white cheddar would all be delicious substitutes.
What kind of salmon is best?
Use a high-quality, fresh, skinless salmon fillet. A fattier variety like King or Atlantic salmon will result in a juicier, more flavorful burger. Avoid using canned salmon for this recipe.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Beetroot-Cured Salmon Recipe
- Gordon Ramsay Scrambled Eggs with Salmon Recipe
- Gordon Ramsay’s Salmon Mousse Recipe
Gordon Ramsay Salmon Burger Recipe
Description
A gourmet salmon burger featuring a juicy, two-texture salmon patty, melted Havarti dill cheese, caramelized onions, and a zesty Old Bay mayonnaise on a toasted brioche bun.
Ingredients
Instructions
- Make the Old Bay mayo by stirring all its ingredients together; chill for at least 30 minutes.
- Make the patties: Pulse ¾ of the salmon to a coarse mince and ¼ to a paste. Gently mix the two textures with all the patty seasonings. Form into 4 patties.
- Chill the patties on a tray for at least 20 minutes to firm up.
- Sear the patties in a hot, oiled nonstick skillet for 3 minutes per side. After flipping, top with a slice of Havarti and cover the pan to melt the cheese.
- Toast the buns in the same skillet.
- Build the burgers: Spread mayo on both buns, then layer the patty, caramelized onions, and sliced avocado.
Notes
- u003cliu003eu003cstrongu003eThe Two-Texture Patty:u003c/strongu003e The most important tip for a burger that holds its shape and has a great texture is to use a mix of coarsely minced salmon and a salmon paste binder.u003c/liu003eu003cliu003eu003cstrongu003eChill the Patties:u003c/strongu003e Do not skip the 20-minute chilling time. This is a non-negotiable step that helps the patties firm up so they don’t fall apart in the pan.u003c/liu003eu003cliu003eu003cstrongu003eToast the Buns:u003c/strongu003e For maximum flavor, toast the buns in the same skillet you used for the patties to soak up all the delicious rendered juices.u003c/liu003eu003cliu003eu003cstrongu003eMake the Mayo Ahead:u003c/strongu003e The Old Bay mayo tastes significantly better after it has had at least 30 minutes in the fridge for the flavors to meld together.u003c/liu003e
