Salmon Burgers with Cilantro Mayo

Adapted from [Annie’s Eats|] and [Paula Deen|]

Yields: 4-6 burgers, depending on thickness



!For Mayo:

In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.

!For Salmon Burgers:

In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.

In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.

Heat a skillet to medium heat and swirl with canola oil.

On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.

Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.

Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.