Best 5 Ingredient Grilled Salmon Burgers With Sriracha Mayonnaise Recipes

SALMON BURGERS WITH LEMON BASIL MAYO

Salmon Burgers with Lemon Basil Mayo image

I am not a big fish eater, but my family is - so I had to find a way of serving fish that we all liked. These salmon burgers were the perfect solution for us! Serve on hamburger buns with preferred garnish (lettuce, tomato, onion, etc.)

Provided by [email protected]

Categories Seafood Fish Salmon

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds salmon, finely diced
1 small yellow onion, finely diced
¾ cup panko bread crumbs
1 green bell pepper, finely diced
3 cloves garlic, minced
1 egg, beaten
1 tablespoon soy sauce
1 teaspoon lemon juice
½ teaspoon salt
1 cup mayonnaise
2 cloves fresh garlic, minced
1 teaspoon dried basil
1 teaspoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon lemon pepper

Steps:

Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties.
Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.
Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 10.6 g, Cholesterol 89.5 mg, Fat 33.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 5.8 g, Sodium 572.3 mg, Sugar 1.2 g

SALMON BURGERS WITH RED PEPPER MAYO

Salmon Burgers with Red Pepper Mayo image

Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.

Provided by Rhoda Boone

Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates

Yield Makes 4 burgers

Number Of Ingredients 13

Ingredients

For the red pepper mayo:
1 cup mayonnaise
1/4 cup (packed) coarsely chopped and drained roasted red bell peppers
2 teaspoons drained capers
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
For the burgers:
1/2 cup plain breadcrumbs
1/2 teaspoon freshly ground black pepper
18 ounces canned salmon, drained, picked through, flaked
2 tablespoons vegetable oil, divided
4 hamburger buns
1/3 cup drained roasted red bell peppers, cut into 1/4" strips

Steps:

Make the red pepper mayo:
Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
Cook and assemble the burgers:
Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
Do Ahead
Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.

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