This quick and delicious salmon burger is the best fish burger to have when you want something new to try. It's so easy to prepare, you'll find yourself having it regularly.
1largesalmonfilet, centre-cut, pin bones and skin are removed
2tablespoonsDijon mustard
1tablespoonvegan mayonnaiseOptional: regular mayonnaise will do
1tablespoonlime juice
1pinchcayenne pepper
1mediumtomatosliced
1pinchblack pepper
1pinchsalt
1teaspoonolive oil
¼cupred leaf lettuce
¼cupradicchio
Instructions
Cut salmon into 1/4 inch pieces.
Cut the rest of the salmon into pieces and put them in a food processor.
Add mustard, vegan mayonnaise, lime juice, and cayenne, and blend them into a paste.
Add the pureed salmon into a bowl with diced salmon and mix with salt and black pepper.
Line a baking sheet and brush with olive oil. Separate the salmon into 4 and using your hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover patties with cling wrap and refrigerate them for 30 minutes at least.
Preheat your non-stick pan over medium-high heat. Add a little bit of olive oil and cook your salmon until they browned on the bottom about 3 to 4 minutes. Flip and cook until the other side is browned and transfer to a paper towel
At the same time, arrange the buns, cut-side up on the broiler pan and toasted, 1 to 2 minutes.
Layer the burger with red leaf lettuce and radicchio. I layer them like a bun, salmon, veggies, tomatoes, and bun.