Simple Salmon Burgers with Bacon and Arugula

• Meat

  • 4 strips Bacon, thick cut halves

• Seafood

  • 12 oz Salmon, canned

• Produce

  • 1 heaping cup Arugula, fresh
  • 1/2 cup Parsley, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Dijon or stone ground mustard
  • 1/2 tsp Lemon juice
  • 1/3 cup Saucy mama poblano ranch dressing

• Baking & Spices

  • 2 Salt and fresh ground black pepper

• Oils & Vinegars

  • 1 1/4 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Of your favorite sandwich rolls
  • 1/2 cup Panko bread crumbs

Found on lifeasastrawberry.com

Description

Directions

• Cook bacon in a large skillet over medium-high heat until crispy. Remove cooked bacon to a paper-towel-lined plate and set aside.
• While bacon is cooking, use your hands to mix together salmon, bread crumbs, Brat Mustard, lemon juice, eggs, parsley, salt, and pepper in a large mixing bowl until well combined.
• Line a plate with a piece of wax paper. Divide salmon mixture into four equal-sized portions, and use your hands to press each portion into a burger patty shape, about ½-inch thick. Place formed patties on the wax-paper-lined plate and set aside.
• Heat the 2 tsp. of olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.
• Place salmon patties into skillet and cook for 2-3 minutes on each side until patties are browned and crispy. Remove to a paper-towel-lined plate and get ready to assemble your burgers!
• TO ASSEMBLE:
• Toast sandwich roll halves until lightly browned. I like to lay the rolls out on a baking sheet and bake at 375 degrees F for 4-5 minutes until toasted, but you could also use a regular toaster or toaster oven.
• In a small mixing bowl, toss together arugula, olive oil, lemon juice, salt and pepper. Toss until arugula is lightly coated, and set aside.
• To assemble, spread a teaspoon or so of Poblano Ranch across the bottom piece of each toasted sandwich roll. Top with a salmon patty, then another heaping teaspoon of the Poblano Ranch, followed by two pieces of crispy bacon and a few leaves of arugula. Top with the other half of the toasted sandwich roll and serve immediately.

Nutrition