1 ¼ lbs cooked and chopped salmon, with skin and bones removed
2 tablespoons dijon mustard
1 tablespoon of mayonnaise
1 tablespoon of TTOV’s Alfoos Mango White Balsamic Vinegar
Grated zest from 1 lemon
Pinch of cayenne pepper
2 chopped scallions
1 cup plus a little more of japanese panko bread crumbs
2 tablespoons of TTOV’s Caliente Chipotle EVOO plus more
Salt and Pepper to taste
4 Buns
Pickles and green leaf lettuce for topping

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Cajun Spicy Mayo Sauce:

¾ cup of mayo
1 tablespoon of TTOV’s Caliente Chipotle EVOO
1 tablespoon of hot sauce
2 teaspoons of Old Bay Seasoning(or any cajun seasoning)

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Directions:

1. Combine salmon, mustard, mayo, TTOV’s Alfoos Mango White Balsamic Vinegar, lemon zest, cayenne pepper, scallions, 2 tablespoons of panko crumbs, TTOV’s Caliente Chipotle EVOO, and salt and pepper in a large mixing bowl. Mix until well combined.
2. Form into 4 patties and roll in more panko crumbs to cover each patty completely. Allow them to chill in the fridge for about 30 minutes. Combine all ingredients for mayo sauce and stir until well combined, set aside.
3. Once the salmon patties are chilled, brush heavily with TTOV’s Caliente Chipotle EVOO. Place in a pan heated to medium-high and allow to cook for about 2-3 minutes per side. You don't want to overcook these, you are just creating a crust on the outside of the patty. Once finished, assemble your Salmon Burgers and enjoy!

 

Yield: 4 Burgers