Naked Salmon Burgers with Sriracha Mayo

About This Recipe

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

• 3 tbsp light mayonnaise (Hellman's)
• 1 tbsp sriracha
• 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)

Instructions

1. Combine mayonnaise and sriracha, set aside.
2. Remove the skin from the salmon, and cut about a 4 oz piece off.
3. 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.
4. In a medium bowl combine the salmon with the bell peppers, panko and garlic.
5. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
6. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
7. 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.
8. Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!