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–+ servings
Total Time :25 minutes
Servings: 4

INGREDIENTS
 

  • Whole wheat buns
  • Lettuce
  • Avocado
  • Tomatoes
  • Red onion
  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha

Burger:

  • 1 pound/450 grams skinless salmon
  • 1/4 cup whole wheat breadcrumbs or panko, gluten-free if needed
  • 1/4 cup coconut aminos or 2 tablespoons low-sodium soy sauce
  • 2 green onions, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sriracha
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon garlic powder
  • 1 handful fresh parsley, chopped
  • Pinch of salt and pepper

INSTRUCTIONS

  • Cut the salmon into chunks and pulse in a food processor until finely chopped but not puréed. Transfer to a bowl and mix with breadcrumbs, coconut aminos or soy sauce, green onion, mustard, sriracha, sesame seeds, garlic powder, parsley, and a pinch of salt and pepper.
  • Form into 4 patties. Heat a lightly greased skillet over medium heat. Cook the patties for 4 to 5 minutes per side, or until cooked through and golden brown.
  • In a bowl, toss the cabbage with jalapeño, mayonnaise, sriracha, lemon juice, salt, and pepper. Set aside.
  • In a separate bowl, stir together the mayonnaise and sriracha to make the spicy mayo.
  • Serve the burgers on buns or lettuce with slaw, spicy mayo, and toppings of choice.
  • Patties can be frozen, cooked or uncooked, for up to 3 months.