Salmon Burger with Spicy Mayo
2 Martin's Sandwich Potato Rolls
1 Can (7.5 oz.) Salmon, drained and flaked
1/2 Stalk Celery, finely chopped (2 Tbsp.)
1/2 Shallot, finely chopped (1 Tbsp.)
Salt and Pepper, to taste
2 Teaspoon Extra Virgin Olive Oil
Baby Spinach, for serving
For the Mayo:
1/3 Cup Mayonnaise
1 Clove Garlic, minced
1 Tablespoon lemon juice
1/2 Teaspoon Paprika
Hot Sauce, to taste
In a food processor, pulse 1 bun until fine crumbs form (you should have about 1/4 cup). Transfer breadcrumbs to a large bowl and add salmon, celery, shallot, and mayonnaise. Season with salt and pepper; mix well to combine. Form into a 3/4-inch-thick patty, transfer to a plate, and refrigerate 10 minutes.
In a medium nonstick skillet, heat oil over medium. Add patty and cook, flipping once, until browned and heated through, about 8 minutes.
For Spicy Mayo:
In a small bowl, combine mayonnaise, garlic, lemon juice, paprika, and hot sauce; season with salt and pepper. Set aside. (Makes enough for about 4 servings)
Meanwhile, split and toast remaining bun. Serve burger on bun with mayonnaise and spinach.