Ingredients
Scale
- 1–1¼ pounds skinless, boneless salmon fillets
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 Tablespoons panko or breadcrumbs
- 2 Tablespoons mayonnaise
- 2 Tablespoons sriracha
- 1 avocado, sliced (optional)
- 2 cups arugula (optional)
- 4 brioche buns or roll of choice
Instructions
- Place salmon on cutting board; cut crosswise into very thin ¼-inch strips. Now, cut salmon into very thin strips going in opposite direction so that salmon is almost diced. Continue dicing until salmon pieces are very small and almost mashed in consistency.
- On top of mashed salmon, add garlic, dill, garlic powder, salt, pepper and panko or breadcrumbs. Then, using the side of the knife, fold herbs and panko into salmon; keep folding until mixed in. Form into a giant rectangular patty and cut into 4 squares.
- Heat griddle over medium high heat; add olive oil to pan.
- When griddle is hot, form one patty square into a ball. Place salmon patty ball on griddle, place parchment paper on top of salmon ball and press down using a spatula or smash burger press. Repeat with remaining salmon balls until all are on griddle. Cook for about 5 minutes on each side, or until salmon is cooked through and golden and crispy on both sides.
- While salmon burgers are cooking, prepare sriracha-mayo. Mix mayonnaise and sriracha in a small bowl; mix with a fork or small whisk until well-combined.
- Remove burgers from griddle; set aside. Place buns on griddle, cut side down; cook for about 2 minutes. Remove buns, spread with sriracha mayo, and top with burger, avocado slices and arugula, if desired.
Notes
Recommended utensils: griddle, cutting board, knife, spatula or griddle press, parchment paper, small mixing bowl, fork or small whisk
- Cuisine: Salmon