How To Make Naked Salmon Burgers with Sriracha Mayo
These naked salmon burgers are made with bell peppers, soy sauce, and lemon juice, then served on a bed of arugula and avocado slices.
Combine mayonnaise and sriracha. Set aside.
Remove the skin from the salmon, and cut about a 4-ounce 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 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 for at least 1 hour to make the burgers firm.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties for 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with a salmon burger, 1 tablespoon of mayo, and avocado slices. Enjoy!
- Calories: 314.72kcal
- Fat: 18.10g
- Saturated Fat: 3.08g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.84g
- Polyunsaturated Fat: 5.78g
- Carbohydrates: 9.34g
- Fiber: 2.47g
- Sugar: 1.45g
- Protein: 27.83g
- Cholesterol: 97.53mg
- Sodium: 391.66mg
- Calcium: 76.09mg
- Potassium: 711.24mg
- Iron: 1.28mg
- Vitamin A: 90.47µg
- Vitamin C: 28.14mg
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