Recipe: Salmon Burgers with Dill Mayonnaise & Cabbage Slaw

Salmon Burgers:
Makes 4 patties or 8 slider patties
 
2 teaspoons freshly chopped parsley
1 small shallot, finely diced
2 large eggs
½ cup panko breadcrumbs or bread crumbs of your choice
½ teaspoon cracked or coarse ground pepper
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 lemon zested
4 tablespoons Dill Mayonnaise, recipe below
13 ounces canned Alaska boneless, skinless pink salmon, drained well
2 tablespoons melted butter or olive oil
2 dashes of Tabasco sauce
 

Dill Mayonnaise:
½ cup mayonnaise or Greek yogurt
½ fresh lemon juice
2 tablespoons fresh-diced dill leaves
1 small pinch of cayenne pepper
½ teaspoon salt
½ teaspoon cracked or coarse ground pepper
 
 
Preheat oven to 400 degrees.
In a medium bowl; combine, parsley, breadcrumbs, shallots, eggs, breadcrumbs or panko break crumbs, granulated garlic, salt, pepper, lemon zest, and Dill Mayonnaise.  Add drained, canned salmon & mix thoroughly.  Make into desired sized patties or slider sized patties, and then set aside.
 
Heat 2 tablespoons of olive oil in a large skillet, over medium heat, then place burgers in skillet.  Cook over medium heat until browned on both sides.  Finish heating through, by baking in a 400-degree oven or 10-15 minutes, or until 160 degrees in the center. 
 
Add a dollop of Dill Mayo on top of salmon patty then serve on your choice of; a bun, slider bun, coleslaw, or mixed greens.

 
Cabbage Cole Slaw: (optional)
Salmon Patties may be served on top of slaw, or serve slaw on top on Salmon, inside a bun
 
1 head green cabbage, finely shredded
1 cup Greek yogurt
3 tablespoons white distilled vinegar
1 teaspoon kosher salt
½ teaspoon granulated garlic
½ cup fresh herbs chopped; chives, parsley, cilantro (or a combination of all)
1 drizzle of olive oil