Make the red pepper mayo:
Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
Cook and assemble the burgers:
Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2–3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1186g)|
|Recipe Makes: 1|
|Calories from Fat: 1334 (45%)|
|Amt Per Serving||% DV|
|Total Fat 148.2g||198 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 22g|
|Cholesterol 513.6mg||158 %|
|Sodium 6742.4mg||232 %|
|Potassium 2355mg||62 %|
|Total Carbohydrate 249g||73 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 237.6g|
|Protein 164.9g||236 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2994
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!