Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 (4 oz. patties)
1 green onion, thinly sliced
½ cup panko bread crumbs
1 Tbsp. diced red bell pepper
1 Tbsp. coarse grain Dijon mustard
½ tsp. cayenne pepper
1 tsp. salt
2 Tbsp. plain yogurt
1 egg white
¼ cup mayonnaise
2-3 tsp. Sriracha sauce
2 (5 oz.) salmon fillets, cut in 1-inch pieces
Optional toppings: basil sprouts, 1 avocado (sliced), shredded red cabbage
Combine mayonnaise and Sriracha sauce in small bowl. Set aside.
Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick.
Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F.
Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F).
Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired.