{Gluten and Dairy Free} Salmon Burgers with Sriracha Mayo

Skinny Taste created this wonderful salmon burger that has my mouth watering. I make a similar one and blend it with cooked rice instead of panko. You could do gluten free bread crumbs or crackers as well. I would use soy free vegenaise for the sauce, because it is egg free. Yum!!

photo from Skinny Taste

Naked Salmon Burgers with Sriracha Mayo
Skinnytaste.com
Servings: 4 • Size: 1 burger • Points +: 7 pts • Smart Points: 7
Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g
Sodium: 397 mg • Cholesterol: 113 mg

Ingredients:

For the Spicy Sriracha Mayo:

• 3 tbsp light mayonnaise (Hellman's)
• 1 tbsp sriracha

For the salmon patties:

• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 6 tbsp panko
• 1 clove garlic, minced
• 1 pound wild salmon fillet
• 1 large egg, lightly beaten
• 1/2 tablespoon reduced sodium soy sauce
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher saltcooking spray
• 4 cups baby arugula
• 4 oz avocado, sliced

Directions:

Combine mayonnaise and sriracha, set aside.

Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to finely chop. This will help hold the burgers together.  With a knife finely chop the remaining salmon.