Some burgers are just meant to be eaten without a bun. These delicious, omega-packed, naked salmon burgers with sriracha mayo are the perfect example!
Ingredients
For the Spicy Sriracha Mayo:
3tbsplight mayonnaise(Hellman's)
1tbspsriracha
For the salmon patties:
1/4cupred bell pepper(diced)
1/4cupyellow bell pepper(diced)
6tbsppanko(or gluten-free panko)
1clovegarlic(minced)
1poundwild salmon fillet
1large egg(lightly beaten)
1/2tablespoonreduced sodium soy sauce
1teaspoonfresh lemon juice
1/4teaspoonkosher salt
cooking spray
4cupsbaby arugula
4ozavocado(sliced)
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Instructions
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!