Salmon Burgers with Lemon Sriracha Aioli

INGREDIENTS

  • ¾ Lbs. Wild Salmon Fillet, finely chopped
  • 1/3 C. Bell Peppers, diced
  • 1/3 C. Gluten-free Panko
  • 1 tsp. Minced Garlic, divided
  • 1 Egg
  • ½ Tbsp. Coconut Aminos
  • 2 tsp. Fresh Lemon Juice, divided
  • ½ tsp. Kosher Salt
  • ¼ C. Mayonnaise
  • 1-2 tsp. Sriracha Sauce, to taste
  • 2 Tbsp. Olive Oil
  • 4 Canyon Bakehouse Gluten-free Hamburger Buns
  • 3 C. Baby Arugula
  • 1 Large Avocado, sliced
  • 1 Large Tomato, Sliced

DIRECTIONS

  1. Whisk together the mayonnaise, ½ tsp. garlic, 1 tsp. lemon juice and sriracha; refrigerate until ready to serve.
  2. In a medium bowl combine the salmon with the bell peppers, panko and garlic.
  3. In a small bowl, whisk the egg, Coconut Aminos, remaining lemon juice, and salt. Add to the salmon mixture and incorporate.
  4. Divide the mixture into 4 patties. Refrigerate for 1-2 hours prior to cooking.
  5. Heat the olive oil in a skillet over medium-high heat. Cover and cook the patties until golden brown on both sides.
  6. To serve, load each bun with Lemon Sriracha Aioli, patties, arugula, avocado, tomato.