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Salmon Burger with Spicy Mayo

Ingredients


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


Directions


Step 1

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.

Step 2

In a medium nonstick skillet, heat oil over medium. Add patty and cook, flipping once, until browned and heated through, about 8 minutes.

Step 3

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)

Step 4

Meanwhile, split and toast remaining bun. Serve burger on bun with mayonnaise and spinach.