Salmon Burgers with Cilantro Mayo
Adapted from [Annie’s Eats|http://annies-eats.com/2010/01/28/salmon-burgers-with-cilantro-mayo/] and [Paula Deen|http://www.foodnetwork.com/recipes/paula-deen/salmon-burgers-recipe/index.html]
Yields: 4-6 burgers, depending on thickness
Ingredients
- For the Cilantro Mayo:
- 1/2c mayonnaise
- 1 clove garlic, minced
- 1/2c cilantro, chopped fine
- dash of cayenne pepper
- squeeze of lemon
- For the Salmon Burgers:
- 2lb salmon, diced (I use Sockeye salmon)
- 3/4c Panko crumbs
- 1 clove garlic, minced
- 1/2c green onions, thinly sliced
- 2 egg whites
- 3T soy sauce
- 2t fresh lemon juice
- 1/2t salt
- For Serving:
- Hamburger Buns (I used wheat), preferably toasted
- Lettuce, torn
- Tomato, sliced
- Avocado, sliced
- Red Onion, sliced
- Lemon Wedges
- Cilantro Mayo
Instructions
!For Mayo:
In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.
!For Salmon Burgers:
In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.
In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.
Heat a skillet to medium heat and swirl with canola oil.
On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.
Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.
Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.