Salmon Burgers with Red Pepper Mayo

Ingredients for Salmon Burgers with Red Pepper Mayo

• 150g mayonnaise

• 40g (packed) coarsely chopped and drained roasted red peppers

• 2 teaspoons drained capers

• 2 teaspoons fresh lemon juice

• 1/4 teaspoons kosher salt

• 60g plain breadcrumbs

• 1/2 teaspoons freshly ground black pepper

• 500g canned salmon, drained, picked through, flaked

• 2 tablespoons vegetable oil, divided

• 4 hamburger buns

• 50g drained roasted red peppers, cut into 1/4" strips

Blend mayonnaise, 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 80g 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 tablespoon 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 tablespoon 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 teaspoons red pepper mayo over burgers. Arrange 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.