Okay, how boring are Salmon patties? Right.... It's always been, "this is what I have in the house right now, so we HAVE TO eat it!" This little change up makes it much more flavorful.. Another good option is make smaller burgers and serve as sliders on buns with shredded lettuce and sliced tomatoes.
These burgers do not shrink when cooked,
1 ea. 14.5 can of Pink Salmon drained and excess liquid squeezed out.
1 ea. sleeve of soda crackers divided crushed and divided**
1 small yellow onion finely diced
2 tablespoons finely diced green or red bell pepper
1 ea. large egg, slightly beaten
1/2 teaspoon mustard powder
Salt and Pepper to taste
1/3 cup Sriracha Sauce (see below)
Cheese Optional
Vegetable Oil for frying
**You can also used Ritz crackers to bump up the flavor even more. Use two sleeves instead of one when using the Ritz crackers.
Sriracha Sauce
2/3 cup mayo
2 teaspoons Sriracha sauce (you can adjust the amount to your taste)
Mix completely.
After draining and squeezing out as much liquid as you can from the salmon, put into a medium bowl and add 1/2 of the crushed crackers along with the remaining ingredients. Mix well. Form into four (4) burgers. Place the remaining crushed crackers on a plate, gently press crackers into the burger. (Burgers will break easily).
Add enough oil to your pan so that the burgers will be coated but not "deep fried". (About an 1/8" to 1/4" depth in pan) Heat should at Medium High. Once oil is hot add burgers and fry until golden brown on both sides. Add cheese topping if desired a minute or two before you are ready to take them out of the pan,
Once done, place on paper towels to absorb any excess oils.
Serve the remaining Sriracha Sauce on the side with the finished burgers.
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