Salmon Burger | SAM THE COOKING GUY

Cut the membrane out of the red pepper and place it on a grill pan with a little olive oil.

Cook the red pepper on high heat until softened and slightly charred.

Remove the skin from the salmon using a knife, ensuring a clean piece of salmon is left.

Cut the salmon into small pieces, similar to how you would prepare salmon tartare.

Check the red pepper for desired softness and color, ensuring it has a nice char for flavor.

In a bowl, combine the chopped salmon with lemon juice, about 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 3 teaspoons of capers, and 2 tablespoons of mayonnaise.

Add about 1/4 cup of panko breadcrumbs to the mixture as a binder.

Mix the ingredients together, tasting to adjust seasonings as necessary.

Shape the mixture into patties and place them in the freezer for a short time to firm up.

Heat oil on a flat top grill and cook the salmon patties until they develop a nice crust on the outside, ensuring they are cooked to your preference.

Prepare buns by toasting them with a little butter on top.

Make a simple sauce by mixing sriracha and mayonnaise together for the burger topping.

Assemble the burgers with the salmon patties, sauce, and any additional toppings like sprouts.

Equipment Needed

Spice Level:

Dietary