Secure the "S" blade inside the food processor. Add jalapeño, onion, cilantro, ginger, and garlic. Pulse 4 to 5 times.
Add salmon and salt. Pulse 8 to 10 times or until the salmon is rough chopped. Add bread crumbs and pulse 3 to 4 times or just until they are combined with the rest of the ingredients. If the salmon is already over-processed from the earlier step you can also mix in breadcrumbs with a small spatula.
Carefully remove the S blade. Flatten the mixture and divide into 4 equal parts. Carefully pick up the mixture from one part and shape it into a patty on the palm of your hands. Repeat with the remaining mixture. If you like smaller burgers you can make 6 patties instead of 4.
3 Cooking Options
Stovetop - Heat oil in a wide nonstick pan. Spread evenly and then place patties without overcrowding. You can cook them in 2 batches. Cook for 3 to 4 mins on each side
Bake - Place the patties on a parchment-lined baking tray. Brush with oil and bake in the oven at 425 degrees F for 15 minutes, turning halfway.
Grill - cook them on an outdoor grill over a grilling mat
Whisk together mayo and sriracha.
Brush the buns with olive oil and lightly toast them on a stovetop griddle or outdoor grill.
Place arugula on the bottom bun. Place the salmon burger on top, place onion and tomato slices. Pour over a spoonful of sriracha mayo. Put the top of the bun over and enjoy!
To serve Low Carb: Skip the bun altogether and serve over a bed of arugula, topped with onion, tomatoes, and sriracha mayo, or serve the burger wrapped in lettuce leaves.
I used sockeye salmon for this. I also stock on individually portioned frozen salmon fillets. They come in handy for quick meals. I simply thaw them overnight in the refrigerator and then they are ready to use.
You can also use gluten-free bread crumbs
The total calories do not include the buns as it will vary for different types of buns