Honey Sriracha Salmon Burgers with Coleslaw
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20Prep Time Minutes
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30Total Time Minutes
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15Number of Ingredients
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4Servings
In food processor, pulse salmon until it resembles ground meat (alternatively, finely chop by hand); transfer to medium bowl. Add panko, 1/4 cup honey sriracha sauce, 1 tablespoon lime juice, salt and pepper; stir to combine. Shape into four 3/4-inch-thick patties. Refrigerate until ready to grill.
In small bowl, stir together mayonnaise, 2 tablespoons honey sriracha sauce, remaining lime juice and pickles.
In medium bowl, toss cabbage mix with scallions, carrots, remaining honey sriracha sauce and half of mayonnaise mixture.
Heat grill to medium; grease grates with grilling spray. Grill patties, turning once, for 8 to 10 minutes or until browned and cooked through.
Spread remaining mayonnaise mixture evenly over bottoms of hamburger buns. Top with grilled salmon patties, avocado, cabbage mixture and arugula; cap with bun tops.
For added heat, stir half a minced small jalapeño pepper into mayonnaise mixture in Step 2, if desired.
Honey Sriracha Salmon Burgers with Coleslaw