This SALMON BURGER is taking sandwiches to the next level. It's moist and juicy with a crispy and crunchy exterior that packs a whole lot of flavor. Top it off with a tartar sauce, tomatoes, onion, and lettuce for an extremely good and healthy summer burger happiness!
Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside.
In a large bowl, mix together salmon, onion, celery, garlic, eggs, Creole seasoning, breadcrumbs, white, cayenne pepper, and salt. For easier handling, cover, and refrigerate salmon mixture for at least an hour or more until firm.
Divide salmon mixture into 4. Flatten and form into about 1-inch thick patty. Set aside.
Heat a cast iron or non-stick frying pan over medium-high heat, then add about 1-2 tablespoons oil.
Place the patties in the pan and cook until browned on the bottom, 3 to 4 minutes. If browning too fast, reduce the heat. Turn and cook until the other side is browned, and the patties feel springy in the center, about 3 to 4 more minutes. Set aside,
Heat up cast-iron, on medium-high heat, then brush melted butter evenly on the cut side of the buns, place bun cut side down, and toast until golden brown. Repeat with remaining buns. The buns can equally be toasted in the oven
To build the salmon burger, spread some tartar sauce on the bun, then add the patties, tomato and onions. Finally, add arugula or lettuce.