Canned Salmon Burgers with Wasabi Mayo
These canned salmon burgers with wasabi mayo are my go-to burgers for the warmer weather and Easter season. Light and fresh, with a little crunch and a kick of wasabi, what's not to love!
Ingredients
- 14.75 oz pink salmon canned, drained
- 5 green onions finely sliced
- 9 oz white potato 1 large
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon parsley finely chopped
- ½ cup panko breadcrumbs
- 1 teaspoon lemon zest
Wasabi Mayo
- 3 tablespoon mayonnaise
- ½ teaspoon wasabi paste note 1
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon olive oil or grapeseed oil for frying
- ¼ cup panko breadcrumbs for rolling patties
Burgers
- ½ cup arugula
- ¼ cup red onion
- 3 radishes
- 4 ciabatta buns note 2
Instructions
- Dice potatoes into small pieces and boil potato in cold water until soft when poked with a knife
- In a large bowl, smash up drained salmon, and stir in dill, green onion and cilantro.
- Drain potatoes and mash potato in saucepan
- Add potato to salmon mix and stir to combine
- Mix in panko crumbs, eggs and lemon juice.
- Season with salt and pepper and taste.
- Roll patties into 4 pattie shape.
- Roll in panko breadcrumbs
Frying Patties
- Heat olive oil/grapeseed oil in a fry pan or skillet.
- Fry salmon pattie on one side for 3-4 minutes, then flip and do the same for the other.
Assemble Bun
- Place arugula on bun, top with radish and red onion.
- Combine wasabi and mayonnaise in a bowl and dollop onto salmon pattie. Top with burger bun top!
Notes
note 1 - use half a teaspoon, taste test then adjust to liking!
note 2- any decent bun would be fun, I just love ciabatta bread! Sourdough would be perfect too!