Salmon Burgers with Sriracha-Sesame Mayo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 266
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 35
- Sodium
- 226
- Total: 25 min
- Active: 25 min
Ingredients
Vegetable oil, for brushing
1 1/2 pounds skinless salmon fillet
1/2 cup panko
3 tablespoons minced red onion, plus thinly sliced red onion for serving
1 jalapeno, stemmed, seeded and minced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sriracha
1 tablespoon toasted sesame oil
4 large hamburger buns, split
Lettuce and sliced cucumber, for serving
Directions
- Preheat a grill pan, large cast-iron skillet or grill over medium-high heat. Oil the grill grates if using a grill.
- Cut the salmon into 1- to 2-inch chunks and transfer to a food processor. Pulse in 1-second intervals until the salmon is finely ground but not yet a paste. Scrape the salmon into a medium bowl. Add the panko, minced onion, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Form the mixture into 4 patties.
- Brush the salmon patties with oil and cook until nicely browned on the bottom, 3 to 4 minutes. Flip the patties and cook until browned and firm to the touch, 3 to 4 minutes longer.
- Meanwhile, whisk together the mayonnaise, sriracha and sesame oil in a small bowl; season with salt and pepper.
- Transfer the salmon patties to a plate or baking sheet; tent with foil. On the grill, grill pan or in the skillet, toast the buns until lightly browned, 1 to 2 minutes. Put the salmon patties in the buns. Top the patties with sriracha-sesame mayo, lettuce, sliced onion and cucumber and serve.