In a food processor, puree 1/2 cup of the salmon scraps with Dijon mustard and hot sauce.
Add remaining salmon and shallots. Pulse until roughly chopped. Transfer to medium stainless steel bowl and mix breadcrumbs and lemon & pepper in by hand. Divide mixture into 4 equals parts and form into patties. Cover and refrigerate for at least 30 minutes.
Preheat grill to high, ensure well oiled. Grill patties on both sides until desired doneness.
Toast burger buns. Spread both the base and crown of the buns with 1 tablespoon of lemon pepper aioli.
Place 1/4 cup of arugula on based on bun. Top with grilled salmon burger. Finish with slice of red onion and sprouts.
Serve warm with desired sides.
Ingredients
1 cup arugula
1/2 cup panko breadcrumbs
1/2 cup broccoli, sprouts
4 each bun(s), hamburger
1 tsp Frank’s RedHot® Original Cayenne Pepper Sauce
2 tsp French’s® Dijon Mustard
1/2 cup Lemon pepper aioli
1 tbsp McCormick® Culinary® Lemon Pepper Seasoning Salt
1/2 cup red onion, thinly sliced
1 1/2 lb salmon scraps, (belly/tail etc.), cubed
2 tbsp shallot(s), finely diced
Lemon Pepper Aioli
Directions
Whisk together yolk, mustard, garlic, vinegar, and lemon juice in a medium bowl.
Slowly drizzle in oil, whisking constantly, until emulsion is formed. Continue pouring/whisking the mixture until all of the oil has been incorporated.
Stir in lemon & pepper seasoning and refrigerate until needed.
Ingredients
1 tsp French’s® Dijon Mustard
1 each egg, yolk(s), room temperature
1/4 tsp McCormick Culinary® Garlic, minced
1 tsp lemon juice
1 tsp McCormick® Culinary® Lemon Pepper Seasoning Salt
