4 Serves
35 Mins
Combine the mayonnaise, roasted red peppers, and a garlic clove in a food processor. Blend until the mixture is smooth and creamy to create the aioli, then set it aside.
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MexicanVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
43 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
354 mg / 4,700 mgSodium
346 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a large mixing bowl, combine all remaining burger ingredients except for the salmon. Gently fold in the salmon and shape the mixture into four uniform patties.
Heat a non-stick skillet over medium heat. Place the salmon patties in the pan and sear until lightly browned on the first side.
Turn the burgers over, reduce the heat to medium-low, cover the skillet, and cook for an additional 5 minutes until the salmon is fully cooked through.
Serve the salmon burgers topped with the prepared roasted red pepper aioli and a mound of shredded cucumber.
25
g149
g14
g
American
Indian