Chef notes
Kids love this recipe! Call anything a burger and kids just can't wait to dig in. These simple burgers are easy to make and put leftover salmon and mashed potatoes to good use.
Technique tip: When searing protein in this case, heat your pan then add the oil. Let the oil heat up and then add the protein. It will make a nonstick surface every time. Hot pan and cold oil = nonstick pan.
Swap option: Swap the cooked salmon and mashed potatoes for raw salmon and follow the recipe as written.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 2 tablespoons lime juice
- 1/2 teaspoon seasoned salt
- 2-3 drops sesame oil
- 1 cup leftover mashed potatoes
- 1½ pounds cooked salmon (recipe linked above)
- 2 tablespoons pickled ginger, drained
- 1/2 small red onion, finely chopped
- 1/3 cup cilantro
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil
- buns Burger buns
- Butter lettuce leaves
Preparation
For the sriracha mayo:
In a small bowl, mix all ingredients until well combined.
For the burgers:
1.Add all ingredients except the vegetable oil to a food processor. Process until well mixed, about three 4-second pulses.
2.Form the mixture into 4 salmon burger patties.
3.Heat a medium cast-iron skillet. Add vegetable oil enough to cover bottom of the pan. Let the oil get hot and then add the patties.
4.Let the burgers cook on each side, about 4-5 minutes, until browned and crisp.
To serve:
Top burgers with sriracha mayo and serve on buns with butter lettuce.