Salmon Burgers with Sriracha Lime Mayo
Burgers made with salmon filets brightened up with fresh ingredients such as cilantro, ginger, garlic, and green onions. Top them with the easiest mayo that's so flavorful and tangy!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2-2 lbs fresh salmon filet, (skinned and cubed)
- 1 1/4 cup panko bread crumbs
- 3 green onions, (sliced)
- 3 tablespoons fresh cilantro, (chopped)
- 3 teaspoons fresh ginger, (grated)
- 2-3 cloves garlic, (minced)
- 3 eggs, (slightly beaten)
- 3 tablespoons reduced-sodium soy sauce
- 1/2 lemon, (juiced)
- 1 tsp kosher salt
- 1 tablespoon olive oil
- 1 cup mayo, ((reduced fat ok))
- 1-4 teaspoons Sriracha
- 1 lime, (juiced)
- 2 tablespoons red onion, (minced)
- 1/2 teaspoon Redmond Kosher Salt
Instructions
- 1
Place salmon in food processor, cover, and pulse about 5-7 times to coarsely grind. (Do not over-process and turn into paste.) Set aside.
- 2
In a large bowl, combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, lemon juice, and salt. Add salmon and stir to combine well.
- 3
Line a sheet tray with parchment, wax paper, or nonstick foil. Using a 2/3 C measuring cup, scoop out salmon mixture and form into 1-inch thick patties. Place on tray. Makes 6 patties. Cover with plastic wrap and place in refrigerator for 30 minutes to 6 hours.
- 4
While salmon is firming in the fridge, make the Sriracha Lime Mayo by adding mayo, sriracha, lime juice, red onion, and salt to a small bowl. Stir to combine. Taste and add more sriracha if needed. Cover and place in fridge until ready to serve.
- 5
Heat a large nonstick skillet to medium high. Add olive oil. Place salmon burgers in skillet and cook for 4-5 minutes per side or until cooked through and internal temperature reaches 160 degrees F.
- 6
Serve with Sriracha Lime Mayo on buns with lettuce and avocado (suggested).