Preparation time: 15 mins
Cooking time: 20 mins
For the burgers
- 1 large egg
- 1 1/2 pounds skinless salmon
- 1/2 medium red pepper, finely chopped (about 1/2 cup)
- 2 tablespoons fresh mint, chopped
- 2 tablespoons cilantro, chopped
- 2 chopped scallions
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1/2 cup panko
- 2 tablespoons olive oil
- For the lime mayonnaise:
- 1/2 cup canola mayonnaise
- 2 tablespoons lime juice
- 1/2 lime zest
- 4 English muffins, split and toasted
- Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it's firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)
- Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.
- To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.
- Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).
- While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.
- Serve the burgers on the English muffins, topped with the lime mayonnaise.