Chunky, hand-chopped salmon gets folded with crisp bacon, sharp shredded cheddar, and bright scallions, then pressed into thick patties that sear up with a deep golden crust while staying juicy and opaque in the center. A quick sriracha mayo, sharp and a little sweet with lemon, gets spread onto the toasted bun before the patty goes on, and crisp butter lettuce and a slice of tomato add the perfect fresh crunch. The whole thing comes together fast in one skillet, from crisping the bacon to searing the patties, so you get a restaurant-style burger night without much fuss. It's a satisfying, protein-packed dinner with real smoky, cheesy flavor in every bite, and it's a solid pick for a gluten free table.
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Cook the bacon in a large skillet over medium heat, turning once, until crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces. Pour off all but a thin film of fat from the skillet and set aside for searing.
Stir together the 1/4 cup mayonnaise, sriracha, and lemon juice in a small bowl until smooth. Refrigerate until ready to serve.
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