Some burgers are just meant to be eaten without a bun. These salmon burgers are the perfect example. So much flavor in these burgers made with wild salmon, served on a bed of arugula with sliced avocado and a spicy sriracha mayo – a bun would only disguise it.
These burgers can be formed earlier in the day, or even the night before. Refrigerating them before cooking helps them hold together firm during cooking. Another tip is to put some of the salmon in the food processor or chopper. It creates "glue" that keeps everything together.
Last fall, Calphalon released a new line of Dishwasher Safe Nonstick Cookware and they sent me a few items of my choice to review. I've been using their nonstick cookware for years, as you may have seen in many of my photos so I replaced some of my favorites items with their new line, because I don't know about you, but as much as I love cooking – washing dishes is not for me! I put this grill pan to the test with these salmon burgers and was very happy with how they cooked.
Naked Salmon Burgers with Sriracha Mayo
Servings: 4 • Size: 1 burger • Old Pts: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g
Sodium: 397 mg • Cholesterol: 113 mg
For the Spicy Sriracha Mayo:
- 3 tbsp light mayonnaise (Hellman's)
- 1 tbsp sriracha
For the salmon patties:
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 6 tbsp panko
- 1 clove garlic, minced
- 1 pound wild salmon fillet
- 1 large egg, lightly beaten
- 1/2 tablespoon reduced sodium soy sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher saltcooking spray
- 4 cups baby arugula
- 4 oz avocado, sliced
Combine mayonnaise and sriracha, set aside.
Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.
In a medium bowl combine the salmon with the bell peppers, panko and garlic.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
Recipe adapted from Paula Deen for Food Network