Salmon Burgers with Red Pepper Mayo
Delicious homemade salmon burgers topped with a creamy roasted red pepper mayo sauce. These burgers combine flaked canned salmon with breadcrumbs and seasonings, served on toasted buns with strips of roasted red peppers.
Ingredients
- •1 cup mayonnaise
- •¼ cup roasted red bell peppers
- •2 teaspoons capers
- •2 teaspoons lemon juice
- •¼ teaspoon kosher salt
- •½ cup plain breadcrumbs
- •½ teaspoon black pepper
- •18 ounces canned salmon
- •2 tablespoons vegetable oil
- •4 pieces hamburger buns
- •⅓ cup roasted red bell peppers
- •cut into strips
Cooking Instructions
- 1.
Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
5 min
- 2.
Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
10 min
- 3.
Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
5 min
- 4.
Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
10 min
- 5.
Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
