Sockeye Salmon Burger

Sockeye Salmon Burger
Makes 5-6 Burgers


2 - 7.5oz cans of Chinook & Company Canned Sockeye Salmon, do not drain oil
½ yellow or white onion – finely chopped
½ red bell pepper – finely chopped
1 celery stalk – finely chopped  
1 cup Panko  
¼ teaspoon 'Slap Ya Mama' Cajun Seasoning  
1 egg (beaten separately and set aside)
freshly ground pepper
Potato style hamburger buns

For the Lemon Dill Spread: (yield 1-1/4 cups)
½ cup Mayonnaise 
½ cup sour cream 
4 tablespoons fresh squeezed lemon juice (half a lemon)
2-3 teaspoons dill
Pinch of garlic powder (optional)



For the Lemon Dill Sauce:
1. In a small mixing bowl, combined mayonnaise, sour cream, lemon juice, and dill. Mix together until smooth and creamy. Add a pinch of garlic powder to taste. Spread across salmon burger bun or drizzle over the top of salmon patty.    

 For the sandwich:

2. Finely chop the onion, red bell pepper, and celery. In a large bowl combine the canned salmon (oil included), onion, bell pepper, and celery. Add one cup of Panko and ¼ teaspoon of 'Slap Ya Mama' Cajun Seasoning. Stir to combine, breaking up salmon and evenly dispersing ingredients throughout mixture. Refrigerate for 20-30 minutes. 

3. Beat an egg in a separate bowl. Remove salmon mixture from the refrigerator and form into patties with your hands. Spread remaining ½ cup of Panko onto a small flat plate. Use a basting brush to paint each side of the salmon patty. Place the egg battered patty on the plate of Panko and flip so both sides are covered in egg and Panko. Quick tip - use a spatula to flip the patty in the Panko to help keep the patty's form.  

4. Heat a lightly oiled skillet over medium low heat. Place the Panko battered patties into the skillet and cook for 3-5 minutes on each side. Meanwhile, toast the potato buns and dress both sides of the buns with the lemon dill sauce. Garnish with lettuce, tomato, onion, and avocado as desired.  

Serve immediately

**For a delicious gluten free option, substitute regular Panko with gluten free Panko and serve on a bed of arugula.