Red Meat Allergy Friendly Cheddar Bacon Salmon Burgers with Scallions
Total time50 min
Prep time20 min
Cook time15 min
4.5(3)
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Learn more →Ingredients
4 servings
For the patties
- 4 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 ½ lb skinless salmon fillet, pin bones removed
- 3 scallions, thinly sliced
- ½ cup shredded cheddar cheese
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For cooking
- 1 tbsp olive oil
For the sriracha mayo
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp fresh lemon juice
For serving
- 4 burger buns, split and toasted
- 4 leaves butter lettuce (optional)
- 4 slices tomato (optional)
Instructions
- 1
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.
- 2
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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