Naked Salmon Burgers with Sriracha Mayo
Certain burgers are best enjoyed without the traditional bun. Take, for instance, these mouthwatering, omega-rich salmon patties served with a zesty sriracha mayo—truly a standout choice!
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Ingredients
- 3 tbsp light mayonnaise
- 6 tbsp panko
- 1 clove garlic
- 1 pound wild salmon fillet
- 1 large egg
- 1/2 tablespoon reduced sodium soy sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- cooking spray
- 4 cups baby arugula
- 4 oz avocado
- 1/4 cup yellow bell pepper
- 1 tbsp sriracha
- 1/4 cup red bell pepper
Instructions
- 1
In a bowl, mix together the mayonnaise and sriracha sauce, then set it aside for later use.
- 2
Take the salmon and carefully remove the skin, then slice off a piece weighing about 4 ounces.
- 3
Transfer this piece to a food processor or chopper to finely mince it, as this will aid in binding the burgers. Chop the remaining salmon into small pieces using a knife.
- 4
In a medium-sized mixing bowl, combine the chopped salmon with diced bell peppers, panko breadcrumbs, and minced garlic.
- 5
In a separate small bowl, whisk together the egg, soy sauce, lemon juice, and salt; then fold this mixture into the salmon blend, mixing gently to ensure even distribution.
- 6
Shape the combined ingredients into four patties and place them in the refrigerator for at least one hour; this chilling time will help the burgers firm up and maintain their shape during cooking.
- 7
Lightly spray a grill pan or skillet with cooking spray and heat it over medium-high heat until it’s hot. Cook the patties for 4 to 5 minutes on each side, or until they are fully cooked through.
- 8
On each plate, lay down a bed of arugula, place a salmon burger on top, add a tablespoon of the sriracha mayo, and finish with slices of avocado – savor your creation!
Nutrition Information
Notes & Tips
- Recipe adapted from Paula Deen for Food Network