Salmon Burgers with Barbecue Sauce and Roasted Bell Peppers
These fresh salmon patties get a boost from grilled peppers, barbecue sauce, lemon and breadcrumbs that help bind all the ingredients together. Simple toppings, such as arugula and roasted red peppers, suffice to enhance these summery burgers. At RICARDO, we love them so much that we even offer the patties in a ready-to-cook version available […]
Ingredients
- 1 lb (450 g) salmon without skin, cut into pieces
- 1/3 cup (80 g) store-bought oil-packed roasted bell peppers, drained, patted dry and cut into small dice (see note)
- 1/3 cup (40 g) breadcrumbs
- 2 tbsp (30 ml) mayonnaise, plus more for the burgers
- 2 tbsp (30 ml) barbecue sauce, plus more for the burgers
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- Tabasco-style sauce, to taste
- 4 brioche hamburger buns
- Store-bought oiled-packed roasted bell peppers, drained, patted dry and cut into wide strips, to taste
- Arugula, to taste
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- In a food processor or with a knife, coarsely chop the salmon. Transfer to a bowl. Add the remaining ingredients to the bowl. Season with salt and pepper. Mix well.
- With your hands, shape the salmon mixture into 4 patties. Place on a large plate. Lightly oil the patties.
These fresh salmon patties get a boost from grilled peppers, barbecue sauce, lemon and breadcrumbs that help bind all the ingredients together. Simple toppings, such as arugula and roasted red peppers, suffice to enhance these summery burgers. At RICARDO, we love them so much that we even offer the patties in a ready-to-cook version available at IGA stores.