Spicy Citrus Salmon Burgers

In a food processor, combine the salmon, scallion, garlic, lemon, egg, and 2 tablespoons of the breadcrumbs with a sprinkle of salt. Pulse to combine everything, then add more panko as needed to form a thick paste, almost like ground chicken.

Gently form the salmon mixture into three even-sized patties, then place on a plate and into the refrigerator for 10 minutes.

While the burgers chill, toast the buns cut side down in a large dry skillet over medium heat. When toasted to your liking remove them from the skillet and set aside.

Keeping the pan on medium heat, add enough olive oil to coat the bottom of the skillet and let it warm to nearly smoking. While the oil warms, combine the mayo and Sriracha in a small bowl and taste; add more hot sauce if you’d like. Set aside.

When the burgers are chilled, remove them from the refrigerator and put them into the skillet. Cook them in the hot oil (increase the heat if the burgers don’t immediately sizzle) for 3-5 minutes on each side, turning only once, and not moving the patties once flipped to create a brown exterior crust.

Serve the burgers on the buns with butter lettuce topped with the the Sriracha mayo. Enjoy!