Salmon Burgers with Red Pepper Mayo
Ingredients
- 240 ml mayonnaise
- 60 ml (packed) coarsely chopped and drained roasted red bell peppers
- 2 teaspoons drained capers
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- 120 ml plain breadcrumbs
- ½ teaspoon freshly ground black pepper
- 510 g canned salmon, drained, picked through, flaked
- 2 tablespoons vegetable oil, divided
- 4 hamburger buns
- 80 ml drained roasted red bell peppers, cut into 1/4" strips
Instructions
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Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
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Mix breadcrumbs, pepper, and 120 ml red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
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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.
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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.
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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.
Notes
Imported from Mela.
