Spicy Double Salmon Burger + Avocado Mayo + Caramelized Onions & Mushrooms
Servings: 3 servings
Ingredients
- 2 1/2 cups flaked salmon
- 2 room temperature eggs
- 2 heaping tbsp mayonnaise with olive oil or plain
- 2 cloves of garlic through a garlic press
- 1 cup crackers pulsed in a food processor
- 1/3 cup chopped cilantro
- 2 yellow peppers sliced thin
- 3 tablespoons red or Spanish onion small diced
- 2 tablespoons sweet red bell pepper small diced
- 2 tablespoons green bell pepper small diced
- 2 tablespoons El Yucateco® Black Label Reserve Hot Sauce or XXXTra Hot Habanero Hot Sauce
- 1/2 tsp freshly cracked black peppercorns
- Pinch of smoked sea salt
Instructions
- Into a large bowl combine flake salmon, crackers, mayo, onions, garlic, peppers, olive oil, Yucateco hot sauce, sea salt, and black peppercorns.
- Using a large wooden spoon combine all of the ingredients together until they are incorporated.
- Use 3-4 tbsps of the mixture and form into a ball, press the balls flat using the palm of your hand until they are nice and even and just shy of an half-inch in thickness, use fingers to mold the salmon cakes into a circle.
- Place a high-walled skillet over med-high heat and add 2-3 Tbsps of your favorite frying oil, I used olive oil.
- When the oil is hot arrange the spicy salmon burgers gently into the hot oil and cook for 3-4 minutes per side until golden brown.
- Transfer finished salmon cakes onto a platter lined with paper towels to absorb excess oil.
- Serve with our avocado mayo and top with caramelized onions and mushrooms.
- Serve.