Say Yes to Fresh Patties: 5-Ingredient Salmon Burgers with Sriracha Mayo
Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again — especially when you can make a fresh one with only a handful of ingredients that you likely already have stocked. Whether you use fresh wild Alaskan salmon or frozen fillets, the final results are pretty similar.
As for your bun of choice, it really depends on how hungry you and your guests are, and the type of dietary preferences you are accommodating. It’s easy to offer a few options: 100-percent-whole-grain hamburger buns provide a satisfying main dish, while large iceberg or Bibb lettuce cups serve as a light and refreshing wrap, or you can fold the leaves a few times and tuck them inside the bun — my favorite. If you like your burger loaded with even more toppings, try sliced avocado and pickled banana peppers.
5-Ingredient Grilled Salmon Burgers with Sriracha Mayonnaise
Yield: 4 servings
Total Time: 35 minutes
For the burgers
2 scallions, cut into 4 pieces
1 1/4 pounds wild Alaskan salmon, skinned, boned, cut into 6 chunks
1 lemon, zest finely grated, then 1/2 juiced into 1 tablespoon, 1/2 cut into wedges
For the mayonnaise
1/4 cup mayonnaise (olive oil, expeller-pressed canola oil, or vegan mayo)
1 1/2 teaspoons Sriracha hot sauce
To make the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop scallions in a food processor. Add salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape salmon into patties, about 4 1/2 inches wide, being mindful not to overhandle. You may cook right away or cover and refrigerate the burgers for a few hours before cooking.
When ready to cook, preheat grill on medium heat, about 375 to 400 degrees F. Sprinkle the tops of burgers with salt and pepper. Oil the preheated grill and carefully flip burgers onto the grill, parchment sides up. Peel off the parchment and sprinkle the other sides of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes.
To make the mayonnaise: Combine the mayonnaise and Sriracha.
Serve burgers in buns or lettuce wraps. Top with Sriracha mayonnaise and serve with lemon wedges.
Cook’s Note: These burgers flip more easily when chilled at least 15 minutes before cooking, but that isn’t necessary if you take extra care in releasing the patties from the grill grates. For easier flipping, hold the spatula handle perpendicular to the grill grates, so that the spatula blade edge is parallel to the grates, then lift gently.
Per serving: Calories 290; Fat 19 g (Saturated 3 g); Cholesterol 67 mg; Sodium 350 mg; Carbohydrate 4 g; Fiber 0.5 g; Protein 23 g; Vitamin A 3% DV; Calcium 2% DV; Vitamin C 16% DV; Iron 3% DV
Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef consultant and the creator of Clean Eating Cooking School: Monthly Meal Plans Made Simple.