Yield: 4 burgers
Naked Salmon Burgers with Sriracha Mayo
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:
- 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 (or gluten-free 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 salt
- cooking spray
- 4 cups baby arugula
- 4 oz avocado (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!
Notes
Recipe adapted from Paula Deen for Food Network
Nutrition
Serving: 1burger, Calories: 290kcal, Carbohydrates: 11g, Protein: 26g, Fat: 15g, Saturated Fat: 1.5g, Cholesterol: 113mg, Sodium: 397mg, Fiber: 3g, Sugar: 2g
WW Points Plus: 7