Thai salmon burgers with spicy peanut butter sauce

Salmon burgers are nutritious and delicious, but when they’re drizzled with a Thai peanut butter sauce, they become out of this world. This is one sandwich you will make again and again.

When I was growing up, my dad used to love making salmon patties. His go-to recipe usually meant canned salmon and some Ritz crackers. I was never a fan of his recipe (sorry, Dad), so I took this basic recipe and jazzed it up. I packed it full of flavorful ingredients and then slathered it with homemade spicy peanut butter mayo. It sounds weird, but it’s totally amazing.

Thai salmon burgers with spicy peanut butter sauce recipe

Yields 4

Ingredients:

For the salmon burgers

• 1 pound cooked flaked salmon
• 1/3 cup panko breadcrumbs
• 1/2 cup cilantro
• 3 green onions
• 1 garlic clove
• 1 large egg
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon Sriracha sauce
• 2 tablespoons vegetable oil
• 4 hamburger buns
• Mixed greens

For the sauce

• 1/4 cup creamy natural peanut butter, stirred
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon Sriracha sauce

Directions: 

For the salmon burgers

1. To a medium-size mixing bowl, add the salmon and panko breadcrumbs, and set it aside.
2. To a blender or food processor, add the cilantro, onions, garlic, egg, soy sauce and Sriracha sauce. Pulse to combine.
3. Pour the blended mixture into the bowl with the salmon and breadcrumbs.
4. Using your hands, mix together until fully combined, and divide into 4 equal-sized patties.
5. Place the patties onto a plate, and refrigerate them for at least 15 minutes so they have time to firm up.
6. Place a large skillet over medium heat, and add the vegetable oil. Once the oil is hot, add the patties. Cook until golden brown, flip, and cook the other side until golden brown.
7. Serve on buns with a slathering of peanut butter mayonnaise and lettuce.

For the sauce

1. In a small bowl, mix together all the ingredients. Refrigerate for at least 1 hour before serving.

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