Salmon Burgers with Cajun Tartar Sauce

Salmon Burgers with Cajun Tartar Sauce

1 can or pouch (5 ounces) skinless boneless pink salmon (if canned, drain well)
1/4 cup chopped green onion
1/4 cup finely chopped red bell pepper
1/4 cup mayonnaise
1 teaspoon fresh squeezed lemon juice
1 teaspoon Tony Chachere’s Original Creole Seasoning
1 egg, beaten
1/4 to 1/2 cup or more Panko breadcrumbs
1 to 2 tablespoons butter or oil

Cajun Tartar Sauce
1/2 cup mayonnaise
1/4 cup chopped dill pickle
1 teaspoons Tony Chachere’s Original Creole Seasoning or Tony Chachere’s No Salt Seasoning Blend
2 teaspoons fresh lemon juice
A few dashes hot sauce (depends on how spicy you want it)

Preheat oven to 400 degrees. Combine first 7 ingredients in medium sized mixing bowl. Add 1/4 cup breadcrumbs. Gently mix to combine. Add more breadcrumbs if needed to form into 2 patties. Refrigerate for a few hours or more or if in a hurry place in the freezer for 15 minutes to firm up the patties. In skillet, melt butter or oil over medium heat. Fry 3 to 4 minutes per side or until just golden brown. For the sauce, mix together in a small bowl and cover and refrigerate until ready to serve. Serve burgers on buns with the Cajun tarter sauce, lettuce and tomato if you like.

You can use less breadcrumbs for binding if the patties have time to firm up in the refrigerator or freezer. You can also bake the burgers. Spray patties with olive oil cooking spray and bake on a foil lined baking sheet for 20 minutes or until golden on both sides and cooked through.

Serving Size: 2 burgers
Prep Time: 15 minutes
Cook Time: 10 minutes

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