Salmon has such a full flavor that I like to serve it with a nice hit of sweetness. To that delicious end, I throw in a little bit of sweet relish to my salmon burger mix. And for good measure, I add chopped sun-dried tomatoes to my mayonnaise spread. A little goes a long way to cut the richness and lift this burger into sublime territory. Mix yourself up some crunchy slaw to serve alongside the burger or to pile high on top.
Ingredients
- ¼ cup regular or light mayonnaise
- 1 tablespoon coarsely chopped oil-packed sun-dried tomatoes
- 1 teaspoon fresh lemon juice
- 2 dashes hot sauce
- 1 ½ pounds skinless salmon fillet, finely chopped
- ¼ cup whole-wheat or regular panko bread crumbs
- 1 tablespoon sweet pickle relish
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 4 whole-wheat or regular hamburger buns, split
- 4 lettuce leaves, for serving
- 4 tomato slices, for serving
Directions
1. In a blender or food processor, puree the mayonnaise, sun-dried tomatoes, lemon juice, and hot sauce until nearly smooth (flecks of tomato will remain). Place in a small bowl and refrigerate until you’re ready to use the tomato mayonnaise.
2. In a medium bowl, combine the salmon, bread crumbs, relish, mustard, salt, and pepper. Mix gently and shape into 4 patties.
3. Lightly grease a large nonstick skillet with cooking spray. Preheat over medium-high heat. Add the burgers, and cook for 3 minutes on each side for medium. If you would like them more well done, reduce the heat to medium so they do not burn.
4. Spread one of the cut sides of the buns with a little of the sun-dried tomato mayonnaise mixture. Place the burgers on the buns, top with the lettuce and tomatoes, and sandwich with the other bun halves.
Serves 4
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