Salmon Burgers
- Level: Easy
- Yield: 4 burgers
- Total: 30 min
- Active: 30 min
Ingredients
Patties:
1 large egg
2 tablespoons mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon seafood seasoning, preferably Old Bay
1/2 lemon, juiced
Hot sauce, to taste
Two 6-ounce cans pink salmon in oil or spring water, drained
4 scallions, sliced thin
1/2 cup panko breadcrumbs
1/4 cup olive oil
Caper Mayo:
1/2 cup mayonnaise
1/2 lemon, juiced
2 teaspoons chopped capers
Hot sauce, to taste
Kosher salt and freshly ground black pepper
To Assemble:
4 whole-wheat buns, toasted
1/4 head green leaf lettuce
4 slices tomato
1/2 cup pickle slices
Directions
- For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
- Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
- For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
- To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.