Salmon Burgers with Sriracha Mayonnaise

• porties: 4 servings
• totale tijd: 55 minutes

Ingrediënten

1 skinless salmon fillet, cut into ¾-inch pieces

3 tablespoons panko bread crumb

2 tablespoons minced fresh parsley

2 tablespoons mayonnaise, divided

1 tablespoon lemon juice

1 tablespoon minced shallot

1 teaspoon Dijon mustard

¼ teaspoon pepper

1–2 tablespoons sriracha

¾ teaspoon table salt

4 hamburger bun, toasted

Bibb lettuce leaves

Instructies

Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds to yield 1¼ pounds after skinning. During the 5-minute rest, the temperature of the burgers will rise to 125 degrees, the ideal temperature for farmed salmon. If using wild salmon, grease the skillet with 2 teaspoons of vegetable oil before adding the burgers; cook the burgers until they register 105 degrees. If you prefer a spicier mayonnaise, use the full 2 tablespoons of sriracha.

Spread salmon pieces on parchment-lined rimmed baking sheet and freeze until very firm and starting to harden around edges but still pliable, 20 to 25 minutes. Combine panko, parsley, 2 tablespoons mayonnaise, lemon juice, shallot, mustard, and pepper in medium bowl. Mix remaining ¼ cup mayonnaise with sriracha in small bowl and set aside. Line plate with paper towel.

Transfer salmon to food processor and sprinkle with salt (reserve parchment). Pulse until coarsely chopped into ¼-inch pieces, 13 to 18 pulses. Transfer to bowl with panko mixture. Mix vigorously until uniformly combined. Smooth salmon into even layer and use edge of spatula to divide into 4 equal portions. Transfer portions to reserved parchment.

Shape each portion into patty about 3½ inches in diameter and transfer to unheated 12-inch nonstick skillet. Heat skillet over medium-high heat and cook patties, without moving, until undersides are well browned and bottom ⅓ inch turns opaque, 5 to 6 minutes. Carefully flip patties and continue to cook until second side is well browned and burgers register 110 degrees at center, 4 to 5 minutes longer. Transfer to prepared plate and let rest for 5 minutes.

Spread bun bottoms with sriracha mayonnaise. Top with lettuce, burgers, and bun tops and serve.

Voedingswaarde

• Calorieën: 583
• Totale vet: 38 g
• Verzadigd vet: 7 g
• Onverzadigd vet: 10 g
• Transvet: 0 g
• Cholesterol: 86 miligrams
• Natrium: 588 miligrams
• Totale koolhydraten: 24 g
• Totale suikers: 4 g
• Eiwit: 34 g