Ingredients
Burger Mixture
- 1 lb Skinless raw salmon ground in food processor
- 1 large Egg
- ½ cup Panko breadcrumbs
- 2 tablespoon Mayonnaise
- ¼ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon Crushed red pepper flakes
- ½ Medium lime juiced
- Avocado oil for cooking
Gochujang Mayonnaise
- 1 tablespoon Gochujang
- ½ cup Mayonnaise
To Serve
- Burger buns toasted
- Bibb lettuce
- Pickled red onions
Method
- In a food processor, combine salmon, egg, panko, mayonnaise, garlic powder, salt, red pepper flakes, and lime juice. Pulse for 10–20 seconds until mixture is cohesive but not paste-like.
- Form mixture into two patties and place on a parchment-lined plate. Chill for 1 hour to firm.
- Heat a skillet over medium heat and add a drizzle of avocado oil. Sear patties 3–4 minutes per side, or until golden brown and internal temp reaches 135°F.
- In a small bowl, whisk together gochujang and mayonnaise to make the sauce.
- Toast burger buns in the oven at 400°F for 3–5 minutes or face-down in a hot skillet until golden.
- Assemble: Spread gochujang mayo on bottom bun, add salmon patty, bibb lettuce, pickled onions, and more sauce. Top with other half of bun.