• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

290 Cals 26 Protein 11 Carbs 15 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
20 mins
YIELD:4 BURGERS
COURSE:Dinner
CUISINE:American
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!
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
Serving: 1burger, Calories: 290kcal, Carbohydrates: 11g, Protein: 26g, Fat: 15g, Saturated Fat: 1.5g, Cholesterol: 113mg, Sodium: 397mg, Fiber: 3g, Sugar: 2gBlue Smart Points:3Green Smart Points:7Purple Smart Points:3Points +:7