SALMON BURGERS WITH LEMON SRIRACHA AIOLI
Featured Product
Burger Buns Fresh and satisfying, our take on a Salmon Burger will surely be a hit at any summer gathering.
Ingredients
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¾ Lbs. Wild Salmon Fillet, finely chopped
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1/3 C. Bell Peppers, diced
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1/3 C. Gluten-free Panko
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1 tsp. Minced Garlic, divided
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1 Egg
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½ Tbsp. Coconut Aminos
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2 tsp. Fresh Lemon Juice, divided
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½ tsp. Kosher Salt
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¼ C. Mayonnaise
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1-2 tsp. Sriracha Sauce, to taste
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2 Tbsp. Olive Oil
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4 Canyon Bakehouse Stay-Fresh Burger Buns
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3 C. Baby Arugula
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1 Large Avocado, sliced
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1 Large Tomato, Sliced
Directions
- Whisk together the mayonnaise, ½ tsp. garlic, 1 tsp. lemon juice and sriracha; refrigerate until ready to serve.
- In a medium bowl combine the salmon with the bell peppers, panko and garlic.
- In a small bowl, whisk the egg, Coconut Aminos, remaining lemon juice, and salt. Add to the salmon mixture and incorporate.
- Divide the mixture into 4 patties. Refrigerate for 1-2 hours prior to cooking.
- Heat the olive oil in a skillet over medium-high heat. Cover and cook the patties until golden brown on both sides.
- To serve, load each bun with Lemon Sriracha Aioli, patties, arugula, avocado, tomato.