Great for lettuce wraps too!
CHILE LIME SALMON BURGERS
2 cans (15oz total) Natural Sea® Wild Pink Salmon, drained
½ cup dry bread crumbs
½ cup finely chopped fresh cilantro
1 large egg
1 tablespoon chili powder
2 garlic cloves, minced or grated
Finely grated zest and juice of 1 small lime
½ teaspoon fine sea salt
2 tablespoons preferred vegetable oil
For wasabi mayonnaise:
½ cup mayonnaise
2 teaspoons wasabi paste
4 hamburger buns, lightly toasted
4 butter lettuce leaves
1 large avocado, pitted and thinly sliced
1 cup radish sprouts
- In a large bowl combine salmon, crumbs, cilantro, egg, chili powder, garlic, lime zest and juice, and salt. Mix well to combine. Shape into 4 patties.
- In a large nonstick skillet heat oil over medium. Panfry burgers, turning once, until browned on both sides, about 4 minutes per side.
- In a small bowl mix together mayonnaise and wasabi paste.
- To serve, spread buns with wasabi mayonnaise, then top with lettuce, salmon burgers, avocado, and radish sprouts.