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Grilled Salmon Burgers With Sriracha Mayo And Pickled Onions

Make the onions first. Whisk together vinegar, salt, sugar and spices. Toss with thinly sliced onions. Let sit at room temperature for at least 30 minutes. For the burgers: put 1/3 of your salmon into a food processor with the mustard and pulse until a paste forms. Chop the rest of the salmon into small chunks, none bigger than about 1/4 of an inch. In large bowl, combine paste with salmon chunks,. . .

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Servings: 4

Prep Time: 00:30

Cook Time: 00:15

Salmon Burgers

1 .5 lbs fresh salmon, skin and bones removed

1 tbsp whole grain mustard

2 scallions, sliced

1/2 cup panko bread crumbs

a good handful of fresh, flat-leaf parsley, chopped

1 tsp ground coriander seed, (freshly ground is best)

salt

cracked black pepper

Sriracha Mayo

1 cup mayonnaise

3 tbsp sriracha hot sauce (or other hot sauce of your choice)

1/2 juice of a lemon

Pickled Onions

1/2 red onion, thinly sliced

1/2 cup apple cider vinegar

2 tsp salt

4 tsp sugar

whole cumin

whole coriander seed

whole black pepper

Preparation

1Make the onions first. Whisk together vinegar, salt, sugar and spices. Toss with thinly sliced onions. Let sit at room temperature for at least 30 minutes.

2For the burgers: put 1/3 of your salmon into a food processor with the mustard and pulse until a paste forms. Chop the rest of the salmon into small chunks, none bigger than about 1/4 of an inch.

3In large bowl, combine paste with salmon chunks, sliced scallions, panko bread crumbs, chopped parsley, coriander, salt and pepper. Stir and mix until combined.

4Divide mixture evenly into four and shape each fourth into equally sized burgers. Refrigerate while you prepare the mayo and the grill.

5For the mayo, mix ingredients together. Pretty easy!

6When you're ready to grill the burgers, make sure your grill grate is well oiled.

7Place burgers on grill and grill for about four minutes on the first side, or until they start to brown. Flip and grill for another two to three minutes, until cooked through.

8Serve on buns with lettuce, mayo and pickled onions.

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