Salmon Burgers with Red Pepper Mayo

salmon fish quick & easy mayonnaise capers bell pepper sandwich dinner lunch kid-friendly seafood small plates

Rhoda Boone

Makes 4 burgers

Source

Ingredients

1 cup mayonnaise

1/4 cup (packed) coarsely chopped and drained roasted red bell peppers

2 teaspoons drained capers

2 teaspoons fresh lemon juice

1/4 teaspoon kosher salt

1/2 cup plain breadcrumbs

1/2 teaspoon freshly ground black pepper

18 ounces canned salmon, drained, picked through, flaked

2 tablespoons vegetable oil, divided

4 hamburger buns

1/3 cup drained roasted red bell peppers, cut into 1/4" strips

Method

Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.

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.