Ingredients:
Spicy Mayo:
- 1 cup mayonnaise
- ½ cup sour cream
- 1½ tbsp. Peppers of Key West Habanero Hot Sauce
- 1 tsp. lemon juice
- 1 tsp. honey
- 2 tbsp. cilantro
- ½ tsp. kosher salt
- ¼ tsp. Freshly ground black pepper
Salmon Burger:
- 1 tbsp. toasted sesame oil
- 1 tbsp. Psycho Soy Hot Sauce
- 1 egg, lightly beaten
- ½ cup panko breadcrumbs
- 1 lb. salmon, boneless, skinless, finely diced
- 2 tbsp. green onion, chopped
- ¼ cup finely diced red bell pepper
- ½ tsp. kosher salt
- ½ tbsp. freshly ground black pepper
- 1 tbsp. vegetable oil
- 4 seeded hamburger buns, split
Instructions:
- Combine the mayonnaise, sour cream, Peppers of Key West Habanero Hot Sauce, lemon juice, honey, and cilantro. Season with salt and pepper and refrigerate until ready to use.
- In a mixing bowl, combine the sesame oil, Psycho Soy Hot Sauce, and the egg.
- Gently fold in the breadcrumbs, salmon, green onion, red bell pepper, salt, and pepper.
- Form into 4 burger patties and let them rest in the refrigerator for 15 to 20 minutes to ensure they hold their shape.
- Preheat the grill to high heat.
- Lightly brush the grill with oil to prevent the burgers from sticking.
- Grill the patties for 5 to 6 minutes per side.
- Gently toast the hamburger buns.
- Slather the Spicy mayo on both sides of the bun. Place the burger on the bun with a piece of lettuce and serve.
