|Ingredients||Seafood, Vegetables, Bread|
|Day Part||Dinner, Lunch|
This unique spin on the ever-present burger uses salmon as the patty, topped with wasabi aioli for an unexpected kick and fresh veggies for crunch.
16 oz Salmon fillet, skinned, chopped
3 tbsp Green Onion, sliced
9 tsp Bell pepper, red, minced
9 tsp Bread crumbs, soft
2 oz Hellmann's or BestFoods Extra Heavy Mayonnaise
2 oz Seasoning (salt+ pepper), cayenne as needed
2 tbsp Olive oil
4 x Hamburger buns, whole wheat
2 oz Hellmann's or BestFoods Real Mayonnaise
4 oz Hellmann's Real Aioli Wasabi Flavor
8 slices Roma tomato
12 slices cucumber
2 oz Arugula, baby
- In medium bowl, combine salmon, onions, bell pepper, bread crumbs and Hellmann's Extra Heavy Mayonnaise, adding more mayonnaise if mixture seems dry. Season with salt and cayenne. Shape into 4 patties. Cover and refrigerate at least one hour.
- Heat olive oil in sauté pan over medium heat until hot but not smoking. Add salmon patties; cook 4 minutes or until lightly browned. Turn patties over; cook for another 3-4 minutes. Keep warm.
- Spread one bun evenly with Hellmann's Real Mayonnaise; grill until lightly browned. Spread with 2 tbsp Hellmann's Real Wasabi Flavor Aioli. Layer bottom of bun with one salmon burger, 2 slices tomato, 3 slices cucumber and 1/2 oz arugula. Replace top of bun; repeat to make 4 burgers. Serve immediately.