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Naked Salmon Burgers with Sriracha Mayo

5 from 23 votes

Some burgers are just meant to be eaten without a bun. These delicious, omega-packed, naked salmon burgers with sriracha mayo are the perfect example!

Prep Time: 10

Cook Time: 10

Total Time: 20

Yield: 4 burgers

Course: Dinner

Cuisine: American

Ingredients

For the Spicy Sriracha Mayo:

3 tbsp light mayonnaise (Hellman's)
1 tbsp sriracha

For the salmon patties:

1/4 cup red bell pepper (diced)
1/4 cup yellow bell pepper (diced)
6 tbsp panko (or gluten-free panko)
1 clove garlic (minced)
1 pound wild salmon fillet
1 large egg (lightly beaten)
1/2 tablespoon reduced sodium soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
cooking spray
4 cups baby arugula
4 oz avocado (sliced)

Instructions

Combine mayonnaise and sriracha, set aside.
Remove the skin from the salmon, and cut about a 4 oz piece off.
Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.
In a medium bowl combine the salmon with the bell peppers, panko and garlic.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!

Notes

Recipe adapted from Paula Deen for Food Network

Nutrition

Serving: 1burger, Calories: 290kcal, Carbohydrates: 11g, Protein: 26g, Fat: 15g, Saturated Fat: 1.5g, Cholesterol: 113mg, Sodium: 397mg, Fiber: 3g, Sugar: 2g

- WW Points: 3

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