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salmon scallions clove garlic lemon zest egg bread crumbs salt Sandwich olive oil mayonnaise sriracha butter
Viewed: 17 - Published at: 2 years agoIngredients
- 3 pieces Salmon, Skinless, About 5 Ounces Each
- 3 whole Scallions, Ends Trimmed
- 1 clove Garlic, Peeled
- 1 Tablespoon Lemon Zest
- 1 whole Egg
- 1/4 cups Panko Bread Crumbs, Plus More If Needed
- Salt To Taste
- 3 whole Sandwich Buns
- Olive Oil, Just Enough To Coat The Bottom Of Your Skillet
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Sriracha, Plus More To Taste
- Butter Lettuce Leaves, For Serving
Method
- In a food processor, combine the salmon, scallion, garlic, lemon, egg, and 2 tablespoons of the breadcrumbs with a sprinkle of salt.
- Pulse to combine everything, then add more panko as needed to form a thick paste, almost like ground chicken.
- Gently form the salmon mixture into three even-sized patties, then place on a plate and into the refrigerator for 10 minutes.
- While the burgers chill, toast the buns cut side down in a large dry skillet over medium heat.
- When toasted to your liking remove them from the skillet and set aside.
- Keeping the pan on medium heat, add enough olive oil to coat the bottom of the skillet and let it warm to nearly smoking.
- While the oil warms, combine the mayo and Sriracha in a small bowl and taste; add more hot sauce if youd like.
- Set aside.
- When the burgers are chilled, remove them from the refrigerator and put them into the skillet.
- Cook them in the hot oil (increase the heat if the burgers dont immediately sizzle) for 3-5 minutes on each side, turning only once, and not moving the patties once flipped to create a brown exterior crust.
- Serve the burgers on the buns with butter lettuce topped with the the Sriracha mayo.
- Enjoy!
