CAJUN SALMON BURGERS RECIPES

Steps:

• Heat butter over medium heat in a large heavy-bottomed frying pan. Add bell peppers and onion and cook, stirring occasionally until vegetables are soft, 7-8 minutes. Transfer to a plate and set aside.
• Cut three-quarters of the salmon into ¼-inch dice and place in a medium bowl. Cut remaining salmon into 1-inch pieces and add to a food processor with mustard, 1 tablespoon mayonnaise, the lemon juice, and lemon zest. Pulse ingredients into a paste, then transfer to bowl containing the 1/4-inch salmon pieces.
• Add 2 tablespoons of panko breadcrumbs, the cooked onion mixture, and Cajun seasoning; mix gently until combined. Form 4 equal-size salmon patties about 4 inches wide, using a 4-inch metal ring if you like for even shaping. Pour remaining panko onto a plate. Turn patties in panko to coat. Place on a plate or a sheet pan lined with parchment paper. Refrigerate patties at least 30 minutes or up to 1 hour.
• Meanwhile, prepare spicy mayo: Add ½ cup mayonnaise, the hot sauce, lime juice, and cayenne to a small bowl and mix until combined. Place in refrigerator until ready to serve (or up to 1 week ahead).
• Heat the large frying pan over medium-high heat. Add 1 tablespoon grapeseed oil. Transfer 2 patties to hot pan. Cook patties until browned on the bottom, 4-5 minutes. Flip patties and continue cooking until second side is browned, about 4 more minutes. Transfer to a plate and tent with foil. Wipe out pan with a paper towel to remove crumbs. Repeat to cook remaining patties with remaining oil.
• Spread spicy mayo on cut sides of hamburger buns. Arrange tomato slices, arugula, and pickles on each bottom bun. Top each with a salmon patty and the bun top, and then serve.

Steps:

• Chop the onion and salmon fillets into a few big chunks and add them to your food processor. Add in the egg, ground almonds, all of the spices, salt and lime juice too.

  Pulse it a few times until everything is broken up and comes together. It should be a bit mushy, but still have some chunks (don’t overblend).

  Lay out a sheet of parchment paper on the counter and then wet your hands. Use your damp hands to shape the mixture into patties, laying them out on the parchment paper.

  Heat a pan on a high heat and add a little coconut oil. When it’s hot, add the burgers and cook for 4–5 minutes on each side.

  Serve wrapped in fresh crunchy iceberg leaves with a generous squeeze of extra lime.