SALMON BURGERS WITH LEMON SRIRACHA AIOLI | Canyon Bakehouse

SALMON BURGERS WITH LEMON SRIRACHA AIOLI

By Canyon Bakehouse · Boulder, CO // April 30, 2020

Fresh and satisfying, our take on a Salmon Burger will surely be a hit at any summer gathering.

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 Stay-Fresh Burger 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.

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