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Juicy hand-chopped salmon burger on a toasted brioche bun topped with creamy sriracha cabbage slaw.

Salmon Burgers with Sriracha Slaw

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb skinless fresh salmon fillet, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 cups shredded cabbage mix
  • 1/4 cup mayonnais e
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon lime juice
  • 1 teaspoon hone y
  • 4 brioche buns , toasted

Method
 

  1. Prepare the slaw by whisking mayonnaise, Sriracha, lime juice, and honey in a bowl; fold in the cabbage until coated and refrigerate.
  2. Using a sharp chef's knife, finely chop the salmon into 1/4-inch pieces.
  3. In a large mixing bowl, combine the chopped salmon, panko, egg, mustard, dill, salt, and pepper; mix by hand until just incorporated.
  4. Form the salmon mixture into four equal patties, approximately 4 inches in diameter and 1 inch thick.
  5. Heat olive oil in a non-stick skillet over medium-high heat.
  6. Sear the patties for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 145°F (63°C).
  7. Place each patty on a toasted bun base, top with a generous portion of Sriracha slaw, and cover with the bun top.