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.
- 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 soysauce
- 2 teaspoons sesame oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil
- Burger buns
- Butter lettuce leaves
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.
Top burgers with sriracha mayo and serve on buns with butter lettuce.