Spicy Salmon Burger
What You Will Need
Ingredients
- 2 lbs. salmon, skinned and deboned
- 2 Tbsp. vegetable oil
- 6 brioche buns
- 6 leaves lettuce
- 12 slices tomato
Sauce Mix
- 2 shallots, minced
- 6 Tbsp. Lee Kum Kee Sriracha Mayo + additional for topping
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 4 Tbsp. fresh parsley, minced
- 4 tsp. dijon mustard
- ¼ tsp. salt
- ¼ tsp. black pepper
Made with
Lee Kum Kee products
How to make it
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In a food processor, pulse the salmon in batches until coarsely chopped.
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In a small bowl, whisk together shallots, Lee Kum Kee Sriracha Mayo, Lee Kum Kee Panda Brand Oyster Flavored Sauce, parsley, mustard, salt and pepper. Then gently fold it into the salmon until combined.
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Divide the salmon into 6 portions. Form loose balls, then pat down to form 1 in. burgers. Place on a plate, cover and refrigerate for 1 hour.
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Heat the oil in a large nonstick skillet over medium-high heat. Gently place burgers down and cook until browned for 4-5 minutes. Flip the burger and continue to cook until the other side is golden brown, about another 5 minutes.
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Serve on a brioche bun with lettuce and 2 slices of tomato. Additional Lee Kum Kee Sriracha Mayo can be drizzled onto the burger as desired.
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