Try this Salmon burgers with red pepper mayo recipe, or contribute your own.
Suggest a better descriptionPREPARATION
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.
Do Ahead
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.
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Serving Size: 1 (1186g) | ||
Recipe Makes: 1 | ||
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Calories: 2994 | ||
Calories from Fat: 1334 (45%) | ||
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Amt Per Serving | % DV | |
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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
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