I love burgers. LOVE them.... especially restaurant burgers. The downside to that is if I order a restaurant burger, I will finish that thing, no matter how big it is or how full I am.
Two weeks ago, I had two restaurant burgers in one week. They were great but that was a lot of hamburger in one week!
So, when I came across a post from Epicurious recently, featuring non-beef burgers, I really wanted to try my hand at making one of them. I love salmon and I have never made salmon burgers, so I tried, Salmon Burgers with Red Pepper Mayo.
That is the salmon burger I made. It was a little work... nothing too complicated. It has a red pepper mayo, which is jarred roasted red peppers blended with mayonnaise, so that was a little extra to do, in addition to the burgers themselves.
I would agree with some reviewers that they were a bit dry and crumbly, so I might try the suggestions in their reviews next time and add some ingredients to solve that problem. But I really liked them!
Here is another pic of the ones I made. That is jarred roasted red pepper on top of them, along with the red pepper mayo.
Makes 4 burgers
For the red pepper mayo:
1 cup mayonnaise
1/4 cup (packed) coarsely chopped and drained roasted red bell peppers
2 teaspoons drained capers
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
For the burgers:
1/2 cup plain breadcrumbs
1/2 teaspoon freshly ground black pepper
18 ounces canned salmon, drained, picked through, flaked
2 tablespoons vegetable oil, divided
4 hamburger buns
1/3 cup drained roasted red bell peppers, cut into 1/4" strips
Make the red pepper mayo:
Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
Cook and assemble the burgers:
Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
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.
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.
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