These ginger-lemongrass salmon burgers are a summery, grill-friendly meal that you’ll enjoy making throughout the warmer months of the year. The Ground Sockeye Salmon burger patties integrate some of my favorite elements of Thai cuisine — bold aromatics, a little spice, and fresh herbs — which can help to refresh the palate on a hot day.
I can still remember my very first trip to Bangkok and what it was like to be blown away by the flavors of Thailand. The food was way spicier than I had prepared for, and has forever shifted my palate toward more daring heat levels. Don’t worry though — this ginger-lemongrass salmon burger is a mild interpretation of Thai flavors, meant to be enjoyed by all.
Note: There’s a little bit of heat in the red curry mayo, but that will depend on the type of red curry paste you’re using as each brand has its own flavor profile. If you’re not sure of the heat level, start with a teaspoon, then add more as you like. Or, if you’re very spice averse, you can simply substitute plain mayo as a condiment.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
