Food You Can Eat: Peppery Salmon Burgers

This recipe is from Epicurious and is simple and better than it looks. The red pepper mayo is so tasty, and will complement any burger, from beef to turkey to faux meat.   Don’t cheap out on your roll, go for something with a little heft to it, a ciabatta or brioche if you can find them.

Red Pepper Mayonnaise 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

Salmon Burger Ingredients

• 1/2 cup plain breadcrumbs
• 1/2 teaspoon freshly ground black pepper
• 18 ounces canned salmon, drained, picked through, flaked
• 3 tablespoons vegetable oil, divided

Serving Ingredients

• 4 quality hamburger buns
• Optional slices of cheese of choice
• 1/3 cup drained roasted red bell peppers, cut into 1/4″ strips

Directions

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.

 Make 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. Cook salmon patties in 2 tablespoons oil until golden brown and heated through, 2–3 minutes per side.

Fancy up the rolls: Add 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.

Assemble: Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, add cheese if you like, then top with bun to close.