Salmon Burgers with Curry Mayo

For my English Polo Picnic, I picked dishes that are easy to make ahead for room temperature consumption and are both elegant and easily portable, like these Salmon Burgers with Curry Mayo. I bought pre-formed Salmon Burgers to keep things easy and then just doctored up premade mayo and mango chutney for a very flavorful and unexpected picnic sandwich. I grilled them at home on a grill pan and then just packed them up in foil and served them room temperature at the party. If you’re going to grill them far ahead, you should definitely refrigerate them until you’re ready to go and then just let the Salmon Burgers with Curry Mayo come up to room temperature as the party starts. These Salmon Burgers with Curry Mayo are really flavorful and a fun departure from standard grill fair. If you can’t find pre-formed patties, they’re not too bad to make yourself, but anytime I find good shortcuts, I like to share them, especially when I’m making several recipes at once, like these Salmon Burgers with Curry Mayo as part of a party menu that needs to be transported off-site. And when you add little touches of your own, like I did with my Salmon Burgers with Curry Mayo your guests probably won’t even suspect that you did have a little help.

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Salmon Burgers with Curry Mayo

Salmon Burgers with Curry Mayo are a flavorful and elegant twist on the standard grilling picnic fair, served with mango chutney and arugula.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 8

Author: Barrett Bridenhagen

Ingredients

• 8 Pre-formed Salmon Burgers I used Trader Joe’s
• Salt and pepper
• Vegetable oil
• Mango Ginger Chutney for garnish
• Arugula for garnish
• 8 Buns or Rolls I chose whole wheat hamburger buns

Curry Mayo

• 1 cup mayonnaise
• ½ teaspoon cayenne pepper
• 1 tablespoon curry powder

Instructions

• Heat and oil your grill or grill pan. Add the frozen burgers directly to the pan. Don’t thaw first!
• Sprinkle liberally with sea salt and black pepper.
• Sear for 3-4 minutes, then flip.
• Sprinkle with salt and pepper. You should have nice grill marks on each side.
• Remove to a foil-wrapped container.
• Repeat until all your burgers are done.
• In a small bowl or Tupperware, mix the mayo, cayenne and curry powder*. Cover and refrigerate until you’re ready to use.
• Make sure the rolls or buns are sliced. It’s always annoying to show up at your picnic only to find out they aren’t.
• Put out the arugula and mango chutney and let guests assemble their own burgers.

Notes

*You may decide to make it either more spicy with cayenne, or stronger in curry flavor with more powder, but the measurements I used are a good guideline. And there will be leftover mayo. But it doesn't really go bad in the refrigerator, so no worries there.